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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 ~ <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
Servings: 8
Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso
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Chipotle Cornbread Recipe brought to you by Mexican Recipes To-Go
