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  Chipotle Cornbread
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 177
Ingredients:
1 cup Coarsely ground yellow
Cornmeal
1 cup All-purpose flour
1 tsp Sugar
1 tsp Salt
1 1/2 tsp Baking powder
2 Egg whites, lightly beaten
1/2 cup Buttermilk
1/2 cup Soy milk
6 tbsp Apple sauce
4 Canned chipotles, pureed
1 each Pam
Instructions:
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 ~ 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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

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