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Chipotle Cornbread

Yield: 8 Servings

Ingredients and directions for this recipe

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 ea 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.

See also:
Previous recipe Chipotle Con Queso
Next recipe Chipotle Cornbread #2

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S'more Pie