This is my secret corn bread recipe, honed over the years.  The key, adding some chipotle sauce back into the dough.  Gives the whole bread a smokey flavour.  But that's just a personal touch.

Ingredients

1 cup flour
1 cup stone ground corn meal
2 tbs sugar
2 tsp baking power
1 tsp salt
1 cup buttermilk
1 cup milk
1 egg beaten
6 tbs melted butter
3 chipotle chiles en adobe, drained and chopped

Directions

Mix together all dry ingredients and mix together all wet ingredients. Fold the wet ingredients into the dry until mixed (do not beat, as this causes the corn bread not to be light and fluffy). Please a corn skillet or cast iron fry pan into a hot oven (450 degrees F) for 5 minutes, then remove and brush with oil. Quickly add mixture into pan and cook for 20 to 25 minutes.

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