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
Food Tip |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Food Tip |
This Recipe for Chipotle Cornbread is one of thousands in the Recipes-to-go Bread Cookbook.
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
If you enjoy this Chipotle Cornbread Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
This is a recipe for Chipotle Cornbread from the recipe cookbook of Recipes-to-go (Bread)
Herb Tip |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
Food Tip |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Food Tip |
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
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