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Applesauce Chipotle Cornbread

 
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23

Chipotle Cornbread recipe

Yield

8

servings

Prep

35

min

Cook

25

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 cup cornmeal
coarsely ground, yellow
1 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 ½ teaspoons baking powder
2 each egg whites
lightly beaten
*
½ cup buttermilk
½ cup soy milk
6 tablespoons applesauce
4 each chipotle chili peppers
canned, pureed
*
1 x nonstick cooking spray
*

Directions

Preheat oven to 450℉ (230℃) and preheat two 6-inch cast iron skillets 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, apple sauce, and puréed chipotles

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.

Note: You can also make corn muffins.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 1317% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 323mg 13%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 4%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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