Chipotle Cornbread

From a food.com recipe, somewhat modified:

1c flour

1c cornmeal

2T sugar

2t baking powder

1t salt

1c buttermilk (or better: 4T buttermilk mix, into dry ingredients, and 1c water -- or better, 1/2c -- into wet ingredients)

1c milk

1egg (beaten) (2 is better)

6T butter, melted

3 chipotle chilis in adobo, chopped, with some sauce left on them (a typical can contains about 6 chilis; perhaps use 1T sauce)

Directions

Preheat oven to 450 degrees; put a cast-iron 10 inch pan in the oven to preheat.

Mix together dry ingredients; then mix wet ingredients.

Fold wet into dry, with minimal mixing.

REDUCE oven heat to 350, take pan from oven, brush with oil, and quickly pour in the batter.

Cook for 30 to 35 minutes. Test with a skewer, esp. near center of pan, to be sure it's done.