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Chipotle Cornbread (Fat - Free Version)

spice, low-fat, quickbreads

1 cup coarsely ground yellow
1 cornmeal
1 cup all-purpose flour
2 tablespoon sugar or
1 teaspoon sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
1 large egg, lightly beaten or
2 egg whites
1/2 cup buttermilk or
1/2 cup 1% buttermilk
1/2 cup milk or
1/2 cup soy milk but obviously skim
1 can be used
6 tablespoon unsalted butter, melted or
6 tablespoon apple sauce
4 canned chipotles, pureed
1 shortening or
1 pam could also use pam plus
1 flour

1. Preheat oven to 450 degrees F and prehead two 6-inch cast iron skillets in the oven for 20 minutes. * I used 1 8-inch round pie pan 2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, butter, and pureed chipotles 3. Brush the preheated pans with shortening 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. Note: So, here is the original recipe and the changes I made so that it would be fat - Free. from "Bobby Flay's Bold American Food" (p. 167) Jessica From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

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