Chipotle Bacon Cornbread

13 ingredients
7 steps

Ingredients

  • 1 cup flour
  • 34 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 12 teaspoon ground cumin
  • 14 teaspoon baking soda
  • 1 13 cups buttermilk
  • 1 large egg, lightly beaten
  • 1 12 tablespoons chopped canned chipotle chiles in adobo
  • 2 tablespoons butter, melted
  • 3 slices bacon, cooked and crumbled
  • cooking spray

Directions

  1. 1
    Preheat oven to 425 degrees F; spray an 8-inch square baking pan with cooking spray.
  2. 2
    In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda.
  3. 3
    In another bowl, whisk together the buttermilk, egg, and chiles, then gradually whisk in the melted butter.
  4. 4
    Stir the buttermilk mixture into the flour mixture, stirring just until moist.
  5. 5
    Fold in the cooked and crumbled bacon.
  6. 6
    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. 7
    Transfer pan from oven to a wire rack and allow to cool for 10 minutes.

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