Chipotle Cornbread Recipe

The following recipe I got off of the Chile- Heads list and made some
 adaptations so that it would be ff.  I tried it last night and really
 enjoyed it.  If you don't like things too spicy, you might want to cut
 out a pepper or two.
 
 
 Chipotle Cornbread (8 pieces)
 from "Bobby Flay's Bold American Food" (p. 167)
 Adaptated by Me
 
 1 C coarsely ground yellow cornmeal
 1 C all-purpose flour
 1 tsp sugar
 1 t salt
 1.5 t baking powder
 2 egg whites, lightly beaten
 0.5 C buttermilk
 0.5 C soy milk
 6 T apple sauce
 4 canned chipotles, pureed
 What ever you use, Pam etc, to keep stuff from sticking.
 
 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.