BBS:      TELESC.NET.BR
Assunto:  Skillet Cornbread With Smoked Chiles
De:       Ben Collver
Data:     Sat, 2 May 2026 11:54:55 -0700
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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
 
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