MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fat Free Chipotle Cornbread
 Categories: Cornbreads
      Yield: 8 Pieces

      1 c  Yellow corn meal;
           - coarsely ground
      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 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°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 3/4ths of the way up. Bake for 25 minutes, or
  until the corn bread is brown around the edges and firm.

  Recipe FROM: Bobby Flay's Bold American Food, p. 167

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