Chipotle cornbread (fat free version)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Coarsely ground yellow cornmeal |
| 1 | cup | All-purpose flour |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Baking powder |
| 1 | large | Egg; lightly beaten |
| ½ | cup | Buttermilk |
| ½ | cup | Milk |
| 6 | tablespoons | Unsalted butter; melted |
| 4 | Canned Chipotles; pureed | |
| Shortening | ||
| 1 | cup | Coarsely ground yellow cornmeal |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Baking powder |
| 2 | Egg whites; lightly beaten | |
| ½ | cup | 1% buttermilk |
| ½ | cup | Soy milk but obviously skim can be used |
| 6 | tablespoons | Apple sauce |
| 4 | Canned Chipotles; pureed | |
| Pam plus flour | ||
Directions
REGULAR VERSION
FAT-FREE VERSION
From "Bobby Flay's Bold American Food" (p. 167) 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. The changes I made adapted it so that it would be fat free. It tasted great! I have no idea how it compares to the original recipe as I didn't try it, but if anyone tries both, I would
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .