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Name: Chipotle Cornbread (Fat Free Version)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 ts Sugar; 1/2 c 1% buttermilk; 1 c Coarsely ground yellow; 2 tb Sugar; 1/2 c Buttermilk; 2 Egg whites; lightly beaten; 4 Canned Chipotles; pureed; 1 1/2 ts Baking Powder; 1/2 c Soy milk but obviously skim; 1 1/2 ts Baking Powder; 6 tb Apple sauce; 6 tb Unsalted butter; melted; Pam plus flour; Shortening; 1 c Coarsely ground yellow; 1 c All-purpose flour; 1 lg Egg lightly beaten; 4 Canned Chipotles; pureed; 1 c All-purpose flour; 1 ts Salt; 1/2 c milk; 1 ts Salt

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INGREDIENTS

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

Servings

INSTRUCTIONS

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, G Internet.

NOTES

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Chipotle Cornbread (Fat Free Version)

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

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, G Internet.

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Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 8 Servings

Calories: 179
Calories from Fat: 11 (6%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 27.4mg		8 %
Sodium 560.3mg		19 %
Potassium 103.6mg		3 %
Total Carbohydrate 37.8g		11 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 36.4g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 179

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