1 cup coarsely ground yellow
1 cornmeal
1 cup all-purpose flour
1 tsp sugar
1 tsp salt
1 1/2 tsp baking powder
2 egg whites, lightly beaten
1/2 cup buttermilk
1/2 cup soy milk
6 tbsp apple sauce
4 canned chipotles, pureed
1 each pam
A Recipe for
Chipotle Cornbread
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
This Recipe for Chipotle Cornbread is one of thousands in the Recipes-to-go Bread Cookbook.
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
If you enjoy this Chipotle Cornbread Recipe - you should enjoy the recipe collections you can find on the websites below:
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
This is a recipe for Chipotle Cornbread from the recipe cookbook of Recipes-to-go (Bread)
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
Food Tip |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
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.
Source: Adapted from "Bobby Flay's Bold American Food" (p. 167)
Posted by Jessica Shawl - MPG ~ <jshawl@pcocd2.intel.com> to the
Fatfree Digest [Volume 15 Issue 30] Mar 2, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Serves: 8
Chipotle Cornbread Recipe brought to you by Recipes To-Go