Chipotle Cornbread

Course : Breads
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 cup Coarsely ground yellow Cornmeal
1 cup All-purpose flour
1 teaspoon Sugar
1 teaspoon Salt
1 1/2 teaspoons Baking powder
2 large egg whites -- lightly beaten
1/2 cup Buttermilk
1/2 cup Soy milk
6 tablespoons apple sauce
4 medium Canned chipotles -- pureed
1 spray Pam

Preparation / Directions:

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 4 wedges.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Breads Recipes