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Chipotle Corn Bread (fat free version)
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    Chipotle Corn Bread (fat free version)

  • 1 C coarsely ground yellow cornmeal
  • 1 C all-purpose flour
  • 2 T sugar * 1 tsp sugar
  • 1 t salt
  • 1.5 t baking powder
  • 1 large egg, lightly beaten * 2 egg whites
  • 0.5 C buttermilk * 0.5 C 1% buttermilk
  • 0.5 C milk * 0.5 C soy milk but obviously skim can be used
  • 6 T unsalted butter, melted * 6 T apple sauce
  • 4 canned chipotles, pureed
  • Shortening * Pam could also use pam plus flour
  • 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 are marked by *, basically I 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 love to hear how they compare.Hope you enjoy this as much as I did!-Jessica

    From: "Bobby Flay's Bold American Food" (p. 167)
    Posted By:The Chile-Heads Recipe Collection
    Post Date: 11/30/97

    *BACK TO CHIPOTLES*







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