MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Skillet Cornbread With Smoked Chiles
Categories: Cornbread
Yield: 8 Servings

1 1/4 c Yellow corn meal;
- medium ground
1 c All-purpose flour
2 1/2 ts Baking powder
1 ts Salt
14 oz Can creamed corn
3 tb Maple syrup
1 c Plain nondairy milk;
- unsweetened
2 Canned chipotle chiles in
- adobo; minced

This recipe can be baked in a glass or metal baking pan, but if you
have a cast-iron skillet, this is a great way to use it. If canned
chipotles are unavailable, used dried ones that have been soaked in
very hot water to cover for 30 minutes. Alternateively, canned hot
green chiles may be used to add heat, but they won't impart the same
smoky flavor as the chipotles do.

Preheat the oven to 400?F. Lightly oil a cast-iron skillet or 8"
square baking pan and place in the oven to heat while you make the
batter.

In a large bowl, combine the corn meal, flour, baking powder, and
salt, and set aside.

In a medium-sized bowl, combine the corn, maple syrup, 1/2 cup of the
nondairy milk, and the minced chiles, and set aside.

Add the wet ingredients to the dry ingredients and mix well with a few
quick strokes. If the batter is too thick, stir in as much of the
remaining 1/2 cup nondairy milk as needed.

Remove the skillet from the oven and scrape the batter evenly into
it. Bake until golden brown and a toothpick inserted in the center
comes out clean, about 30 minutes. Serve hot or warm.

Recipe by Vegan Planet by Robin Robertson

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)