Ingredients
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
Directions
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 ~
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
Servings: 8 servings
Chipotle Cornbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Recipes as an idea can be traced far back into history, in truth as far into history as the Egyptians, and quite possibly further than that. In practice though, mostly, these early cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. During the time of the Romans a roman called Apicius wrote a number of documents which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and desserts, a very modern way of dining. Additionally, he describes how the ancient chefs used a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example thyme, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including basil and rosemary. The introduction of these new tastes was responsible for an increase in recipe books, the majority of which still exist in private cookery archives. Over the next few hundred years, the powerful and rich houses tried to offer the best banquets, and because of this the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the nineteenth century that cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes common in their social group. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Chipotle Cornbread recipe.
