Chipotle Cornbread #2
INGREDIENTS:
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 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.
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.