Chipotle Cornbread

The following recipe I got off of the Chile- Heads list and made some
adaptations so that it would be ff. I tried it last night and really
enjoyed it. If you don't like things too spicy, you might want to cut
out a pepper or two.


Chipotle Cornbread (8 pieces)
from "Bobby Flay's Bold American Food" (p. 167)
Adaptated by Me

1 C coarsely ground yellow cornmeal
1 C all-purpose flour
1 tsp sugar
1 t salt
1.5 t baking powder
2 egg whites, lightly beaten
0.5 C buttermilk
0.5 C soy milk
6 T apple sauce
4 canned chipotles, pureed
What ever you use, Pam etc, to keep stuff from sticking.

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.