Chipotle Cornbread

Course : Breads
Serves: 8
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Ingredients:

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.


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