Chipotle Cornbread (Fat Free Version)

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Chipotle Cornbread (Fat Free Version) Ingredients

REGULAR VERSION	FATFREE VERSION
1 c Coarsely ground yellow	1 c Coarsely ground yellow
1 c All-purpose flour	1 c All-purpose flour
2 tb Sugar	1 ts Sugar
1 ts Salt	1 ts Salt
1 1/2 ts Baking powder	1 1/2 ts Baking powder
1 lg Egg; lightly beaten	2 Egg whites; lightly beaten
1/2 c Buttermilk	1/2 c 1% buttermilk
1/2 c Milk	1/2 c Soy milk but obviously skim
6 tb Unsalted butter; melted	6 tb Apple sauce
4 Canned Chipotles; pureed	4 Canned Chipotles; pureed
Shortening	Pam plus flour

Instructions for Chipotle Cornbread (Fat Free Version)

From "Bobby Flays 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 didnt try it, but if anyone tries both, I would CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GrainsCuisine: Uncategorized

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