MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fat-Free Chipotle Cornbread
 Categories: Cornbreads
      Yield: 8 Pieces
 
      1 c  Coarsely ground yellow
           -cornmeal
      1 c  All-purpose flour
      1 ts Sugar
      1 ts Salt
  1 1/2 ts Baking powder
      2    Egg whites; lightly beaten
    1/2 c  Buttermilk
    1/2 c  Soy milk
      6 tb Apple sauce
      4    Chipotles; pureed
           PAM to spray the baking
           -dishes
 
  I got this recipe off of the Chile-Heads list and made some
  adaptations so that it would be fat-free. 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.
  
  Preheat oven to 450 degrees F and preheat two 6" cast iron skillets
  in the oven for 20 minutes. (This was the originally recipe, but I
  used one 8" pie pan.)
  
  In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking
  powder. Fold in the egg, buttermilk, milk, apple sauce, and pureed
  chipotles.
  
  Put non-stick stuff (PAM) 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.
  
  Recipe by Bobby Flay's Bold American Food, p. 167
 
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