Title: Chipotle Cornbread
Categories: Digest, Mar95, Fatfree
Yield: 8 Servings

1 c Coarsely ground yellow
Cornmeal
1 c All-purpose flour
1 ts Sugar
1 ts Salt
1 1/2 ts Baking powder
2 Egg whites, lightly beaten
1/2 c Buttermilk
1/2 c Soy milk
6 tb Apple sauce
4 Canned chipotles, pureed
1 Pam

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.

1.80á

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