1 c Coarsely ground yellow 2 Egg whites, lightly beaten
Cornmeal 1/2 c Buttermilk
1 c All-purpose flour 1/2 c Soy milk
1 ts Sugar 6 tb Apple sauce
1 ts Salt 4 Canned chipotles, pureed
1 1/2 ts Baking powder 1 ea Pam
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.
Yields
8 servings