Chipotle Cornbread
Serving Size : 8 Preparation Time: 0:0
Ingredients for prepare Chipotle Cornbread
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | coarsely ground yellow |
cornmeal
chipotle cornbread |
| 1 | cup | all-purpose flour |
| 1 | teaspoon | sugar |
| 1 | teaspoon | salt |
| 1 1/2 | teaspoons | baking powder |
| 2 | | egg whites - lightly beaten |
| 1/2 | cup | buttermilk |
| 1/2 | cup | soy milk |
| 6 | tablespoons | apple sauce |
| 4 | | canned chipotles - pureed |
| 1 | | pam |
recipe Chipotle Cornbread
1. Preheat oven to 450 degrees F
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and prehead two 6-inch cast iron skillets in the oven for 20 minutes. * This was
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the originally recipe, but I used one 8-inch pie pan. 2. In a mixing bowl, combine the cornmeal, flour,
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sugar, salt and baking powder. Fold in the egg, buttermilk, milk, apple sauce, and pureed
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chipotles 3. Put non-stick stuff on pans and immediately pour in the
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batter, approximately three-fourths of the way up. Bake for 25 minutes, or until the cornbread is brown around
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the edges and firm. Cut each cornbread into 4 wedges. Source: Adapted from
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"Bobby Flay's Bold American Food" (p. 167) Posted by Jessica Shawl -
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MPG ~ to the Fatfree Digest [Volume 15 Issue 30] Mar 2,
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1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue
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Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.807
vegetarian recipe
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