Shelly's Recipe

CHIPOTLE JACK CORNBREAD

Category: Bread

2 tbsp shortening
2 cups self-rising cornmeal mix*
1/2 cup sifted flour
1 cup Monterey Jack cheese
1 cup sweet corn kernels
3/4 cup whole milk
3/4 cup buttermilk
2 tbsp honey
1 large egg, lightly beaten
3 tbsp chipotle sauce
2 tbsp bacon fat, melted

Preheat oven to 450. Place shortening in a 10-inch cast-iron skillet and place in heated oven.

Meanwhile, in a large bowl, combine cornmeal, flour, cheese, and corn, whisking to combine.

In a separate bowl, combine milk, buttermilk, honey, and egg. Pour liquid mixture into flour mixture, stirring until just combined. Add chipotle sauce and bacon fat, stirring gently. Pour into heated skillet. Bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean. Best served warm.

NOTE: * If self-rising cornmeal mix is not available, for each cup cornmeal mix, add 2 tsp baking powder and 1/2 tsp salt to a 1-cup measuring cup and then fill with plain cornmeal.