| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Bread |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Coarsely ground yellow cornmeal |
| 1 |
c |
All-purpose flour |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Baking powder |
| 1 |
lg |
Egg; lightly beaten |
| 1/2 |
c |
Buttermilk |
| 1/2 |
c |
Milk |
| 6 |
tb |
Unsalted butter; melted |
| 4 |
|
Canned Chipotles; pureed |
|
|
Shortening |
| 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 |
1% buttermilk |
| 1/2 |
c |
Soy milk but obviously skim can be used |
| 6 |
tb |
Apple sauce |
| 4 |
|
Canned Chipotles; pureed |
|
|
Pam plus flour |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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