Chipotle Cornbread

1 cup coarsely ground yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 large egg lightly beaten
1/2 cup buttermilk
1/2 cup milk (1% or 2% ok)
6 tablespoons sweet butter melted
4 canned Chipotle (in adobo sauce) pureed
Shortening as needed

Preheat the oven to 450 degrees and preheat two 6-inch cast-iron skillets in the oven for 20 minutes.
In a mixing bowl, combine the cornmeal, flour, sugar, salt, and baking powder. Fold in the egg, buttermilk, milk, butter, and pureed Chipotle. Brush the preheated pans with shortening and immediately pour in the batter, approximately three-fourths of the way up. Bake for 25 minutes, or until the cornbread is brown around the edges and firm. Cut each cornbread into 4 wedges.