Chipotle-Bacon Corn Bread

By Bostoncook

CL, 7/04

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 nonfat buttermilk
• 2 tablespoons butter, melted
• 1 1/2 tablespoons chipotle chile canned in adobo, chopped
• 1 large egg, lightly beaten
• 3 bacon slices, cooked and crumbled

Preparation

Step 1

1. Preheat oven to 425°.

2. Combine first 7 ingredients in a large bowl, stirring well.

3. 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.

4. 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.

Delicious!