Smoky Chile Cornbread

By advancedlca

Great with Green Chicken Chili!!

Ingredients

• 4 strips bacon, chopped
• 2 cups cornmeal, white or yellow
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons salt
• 4 eggs
• 2 cups milk (can use buttermilk)
• 1 canned chipotle chile, drained, stemmed, seeded and minced
• 2 tablespoons finely chopped fresh chives, optional

Details

Servings 6
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Preheat the oven to 350 degrees.

Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5-7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.

In a large bowl, which together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a seperate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir until just combined. fold in the bacon bits, chile and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.