Chipotle cornbread (fat free version)

Yield: 8 Servings

Measure 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

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, .

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