| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Digest, Mar95, Fatfree | 8 | Servings |
INGREDIENTS
| 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 | Pam | |
| 4 | wedges. |
INSTRUCTIONS
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 Source: Adapted from "Bobby Flay's Bold American Food" (p. 167) Posted by Jessica Shawl - MPG ~ <jshawl@pcocd2.intel.com> to the Fatfree Digest [Volume 15 Issue 30] Mar 2, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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