Smoky Chile Cornbread

Name: Smoky Chile Cornbread
Ingredients: 4 strips thick-cut bacon, chopped; 2 cups stone-ground cornmeal, white or yellow; 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons kosher salt; 4 large eggs; 2 cups milk; 1 canned chipotle chile, drained, stemmed, seeded and minced; 2 tablespoons finely chopped chives

11 ingredients

11 steps

Ingredients

4 strips thick-cut bacon, chopped
2 cups stone-ground cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
4 large eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped chives

Directions

1

Heat the oven to 375 degrees F.
2

Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp.
3

Do not let burn.
4

Remove the bacon to a paper towel lined plate.
5

Keep the bacon fat in the pan and set aside.
6

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
7

In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk.
8

Add the wet ingredients to the dry ingredients and stir just until combined.
9

Fold in the bacon bits, chipotle, and chives.
10

Pour the batter into the cast iron pan.
11

Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.