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Chipotle
Cornbread
| 1 cup cornmeal, coarsely ground yellow
1 cup all-purpose flour 1 t. sugar 1 t. salt 1½ t. baking powder 4 egg whites, beaten until lightly stiff ½ cup buttermilk ½ cup skim milk 6 T. applesauce 1 chipotle chile in adobo, pureed Coat muffin cups or cast iron skillet with
cooking spray. Preheat oven to 450ºF. and preheat cast iron skillets
or muffin cups in the oven for 20 minutes. In a mixing bowl, combine the
cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk,
milk, applesauce, and pureed chipotle. 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 8 wedges.
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