Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Coarsely ground yellow
                        Cornmeal
   1      cup           All-purpose flour
   1      teaspoon      Sugar
   1      teaspoon      Salt
   1 1/2  teaspoons     Baking powder
   2                    Egg whites -- lightly beaten
     1/2  cup           Buttermilk
     1/2  cup           Soy milk
   6      tablespoons   Apple sauce
   4                    Canned chipotles -- pureed
   1      each          Pam

Preparation:

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.