Chipotle cornbread

8 servings

Ingredients

Quantity Ingredient
1 cup Coarsely ground yellow
Cornmeal
1 cup All-purpose flour
1 teaspoon Sugar
1 teaspoon Salt
1½ teaspoon Baking powder
2 Egg whites, lightly beaten
½ cup Buttermilk
½ cup Soy milk
6 tablespoons Apple sauce
4 Canned chipotles, pureed
1 each Pam

Directions

1. Preheat oven to 450 degrees F and prehead two 6-inch cast iron skillets in the oven for 20 minutes. * This was the originally recipe, but I used one 8-inch pie pan.

2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, apple sauce, and pureed chipotles

3. Put non-stick stuff on pans 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.

Source: Adapted from "Bobby Flay's Bold American Food" (p. 167) Posted by Jessica Shawl - MPG ~ <jshawl@...> to the Fatfree Digest [Volume 15 Issue 30] Mar 2, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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