Recipe - Chipotle Cornbread

1 cup Coarsely ground yellow
Cornmeal
1 cup Allpurpose flour
1 teaspoon Sugar
1 teaspoon Salt
1 One half teaspoon Baking powder
2 Egg whites, lightly beaten
One half cup Buttermilk
One half cup Soy milk
6 tablespoon Apple sauce
4 Canned chipotles, pureed
1 Pam

1. Preheat oven to 450 degrees F and prehead two 6inch cast iron skillets
in the oven for 20 minutes. * This was the originally recipe, but I used
one 8inch 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 nonstick stuff on pans and immediately pour in the batter,
approximately threefourths 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@pcocd2.intel.com 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.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip