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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