Chipotle Cornbread

Recipe Ingredients

1 cup	237ml	Coarsely ground yellow
		Cornmeal
1 cup	62g / 2.2oz	All-purpose flour
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Baking powder
2		Egg whites - lightly beaten
1/2 cup	118ml	Buttermilk
1/2 cup	118ml	Soy milk
6 tablespoons	90ml	Apple sauce
4		Canned chipotles - pureed
1		Pam

Recipe Instructions

1. Preheat oven to 450F and preheat 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.

Source:
Adapted from "Bobby Flay's Bold American Food" (p. 167)

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