Chili Cornbread

• 12 cup water
• 2 tablespoons ground ancho chili pepper
• 1 teaspoon Mexican oregano
• 1 cup all-purpose flour
• 1 cup white cornmeal
• 12 teaspoon baking soda
• 12 teaspoon baking powder
• 12 teaspoon salt
• 34 cup buttermilk
• 1 egg
• 4 tablespoons vegetable oil
• 3 tablespoons honey
• 12 cup shredded cheddar cheese (optional)

1. Preheat oven to 425F.
2. Grease a 10 inch cast iron skillet.
3. Stir Ancho Chili Pepper and Mexican Oregano into 1/3 cup hot water, set aside for 5 minutes.
4. Combine flour, cornmeal, baking soda, baking powder and salt in a mixing bowl.
5. Stir with a fork to blend.
6. In a small bowl, lightly mix buttermilk, egg, oil, honey and water with Ancho and Oregano.
7. Add to dry mix, stir to blend.
8. Spread evenly into greased skillet.
9. Bake about 20 minutes or until a toothpick comes out clean.
10. Remove from oven, add shredded cheese and serve hot.
11. For a spicier cornbread, add 1/4 - 1/2 teaspoons ground Chipotle peppers to the mix.

water, ground ancho chili pepper, oregano, flour, white cornmeal, baking soda, baking powder, salt, buttermilk, egg, vegetable oil, honey, cheddar cheese

Taken from www.food.com/recipe/chili-cornbread-260452 (may not work)