157. CHIPOTLE-BACON CORN BREAD

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

Preheat oven to 425°. 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.

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.


courtesy of: Donna Fales, Washington, D.C.