Title: Chipotle Cornbread (Fat Free Version)
Categories: Spice Quick Lowfat
Yield: 1 Servings

1	c	Coarsely ground yellow
		Cornmeal
1	c	All-purpose flour
2	tb	Sugar or
1	ts	Sugar
1	ts	Salt
1 1/2	ts	Baking powder
1	lg	Egg, lightly beaten or
2		Egg whites
1/2	c	Buttermilk or
1/2	c	1% buttermilk
1/2	c	Milk or
1/2	c	Soy milk but obviously skim
	cn	Be used
6	tb	Unsalted butter, melted or
6	tb	Apple sauce
4		Canned chipotles, pureed
		Shortening or
		Pam could also use pam plus
		Flour

1. Preheat oven to 450 degrees F and prehead two 6-inch cast iron skillets in the oven for 20 minutes. * I used 1 8-inch round pie pan

2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, butter, and pureed chipotles

3. Brush the preheated pans with shortening 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.

Note: So, here is the original recipe and the changes I made so that it would be fat free.

from "Bobby Flay's Bold American Food" (p. 167) Jessica From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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