Chipotle-Bacon Corn Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Bacon and chipotle chiles give this corn bread double the smokiness to offset the buttermilk's tang. Ingredients:
1 cup all-purpose flour |
3/4 cup yellow cornmeal |
3 tablespoons sugar |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon baking soda |
1 1/3 cups fat-free buttermilk |
2 tablespoons butter, melted |
1 1/2 tablespoons chopped canned chipotle chiles in adobo sauce |
1 large egg, lightly beaten |
3 bacon slices, cooked and crumbled |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Combine first 7 ingredients in a large bowl, stirring well. Combine buttermilk, butter, chiles, and egg in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Fold in bacon. Pour batter into an 8-inch square baking pan coated with cooking spray.
3. Bake at 425° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.
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