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!
- 1 cup flour
- 3⁄4 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon baking soda
- 1 1⁄3 cups buttermilk
- 1 large egg, lightly beaten
- 1 1⁄2 tablespoons chopped canned chipotle chiles in adobo
- 2 tablespoons butter, melted
- 3 slices bacon, cooked and crumbled
- cooking spray
- Preheat oven to 425 degrees F; spray an 8-inch square baking pan with cooking spray.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, cumin, and baking soda.
- In another bowl, whisk together the buttermilk, egg, and chiles, then gradually whisk in the melted butter.
- Stir the buttermilk mixture into the flour mixture, stirring just until moist.
- Fold in the cooked and crumbled bacon.
- 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.
- Transfer pan from oven to a wire rack and allow to cool for 10 minutes.
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.