• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chipotle Cornbread (Fat Free Version)

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • ------------------------------REGULAR VERSION------------------------------
  • 1 c Coarsely ground yellow
  • -cornmeal
  • 1 c All-purpose flour
  • 2 tb Sugar
  • 1 ts Salt
  • 1 1/2 ts Baking powder
  • 1 lg Egg; lightly beaten
  • 1/2 c Buttermilk
  • 1/2 c Milk
  • 6 tb Unsalted butter; melted
  • 4 Canned Chipotles; pureed
  • Shortening

 Directions

FAT-FREE VERSION
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 1% buttermilk
1/2 c Soy milk but obviously skim
-can be used
6 tb Apple sauce
4 Canned Chipotles; pureed
Pam plus flour

From "Bobby Flay's Bold American Food" (p. 167)

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. The changes I made
adapted it so that it would be fat free. It tasted great! I have no idea
how it compares to the original recipe as I didn't try it, but if anyone
tries both, I would

CHILE-HEADS ARCHIVES

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?