358. CHIPOTLE BACON CORNBREAD

makes 8 servings


1 cup flour
3/4 cup yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon baking soda
1 1/3 cups buttermilk
1 large egg, lightly beaten
1½ 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.


courtesy of: Chef Julesong, Puget Sound, Washington, United States