Ingredients
-
1
-
3/4
-
2
-
1
-
1
-
1/2
-
1/4
-
1 1/3
-
1
-
1 1/2
-
2
-
3
-
-
-
Directions
Chipotle Bacon Cornbread, In this recipe adapted from Cooking Light, bacon and chipotle chiles give corn bread double the smokiness to offset the buttermilk’s tang Would make a delicious addition to a corn bread stuffing!, The bacon and chipotles are an excellent addition to corn bread I finely chopped the chilies, but might consider blending them even finer if serving the bread to those not fond of the heat This was a nice side for some soup and a salad on a cold, rainy night
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees F; Spray an 8-Inch Square Baking Pan With Cooking Spray. |
|
2
Done
|
in a Large Bowl, Combine the Flour, Cornmeal, Sugar, Baking Powder, Salt, Cumin, and Baking Soda. |
|
3
Done
|
in Another Bowl, Whisk Together the Buttermilk, Egg, and Chiles, Then Gradually Whisk in the Melted Butter. |
|
4
Done
|
Stir the Buttermilk Mixture Into the Flour Mixture, Stirring Just Until Moist. |
|
5
Done
|
Fold in the Cooked and Crumbled Bacon. |
|
6
Done
|
Pour the Batter Into the Prepared Baking Pan and Bake at 425 Degrees F Until a Wooden Skewer or Toothpick Inserted in Center Comes Out Clean, About 18 Minutes. |
|
7
Done
|
Transfer Pan from Oven to a Wire Rack and Allow to Cool For 10 Minutes. |
