Recipe - Chipotle Cornbread (Fat Free Version)

REGULAR VERSION
1 cup Coarsely ground yellow
cornmeal
1 cup Allpurpose flour
2 tablespoon Sugar
1 teaspoon Salt
1 One half teaspoon Baking powder
1 lg Egg; lightly beaten
One half cup Buttermilk
One half cup Milk
6 tablespoon Unsalted butter; melted
4 Canned Chipotles; pureed
Shortening

FATFREE VERSION
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 1% buttermilk
One half cup Soy milk but obviously skim
can be used
6 tablespoon Apple sauce
4 Canned Chipotles; pureed
Pam plus flour

From "Bobby Flay's Bold American Food" (p. 167)

1. Preheat oven to 450 degrees F and prehead two 6inch cast iron skillets
in the oven for 20 minutes. * I used 1 8inch round pie pan

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

3. Brush the preheated pans with shortening 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. Note: So, here is the original recipe. The changes I made
adapted it so that it would be fat free. It tasted great! I have no idea
how it compares to the original recipe as I didn't try it, but if anyone
tries both, I would

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.