Smokey Chile Cornbread Recipe
A moist and flavorful cornbread that goes well with soups and stews.
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6 slices bacon, cut into 1/2 inch pieces
2 cups cornmeal, white or yellow
1 cup all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 cups milk
1 canned chipotle chile, minced
2 tablespoons fresh chives or green onion, finely chopped
:skillet, 9 inch round cake pan
Preheat oven to 350Â°.
In a medium sized skillet, cook bacon until crisp.
Remove bacon from the drippings with a slotted spoon. Set drippings aside.
Place bacon on a towel lined plate to drain.
In a large bowl, mix 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 just until combined.
Fold in the bacon bits, chile and chives.
Place 1 tablespoon of the bacon drippings in the bottom of a 9 inch round cake pan with 2 inch sides. Make sure the drippings cover the bottom of the pan.
Pour batter into the pan and bake for 20-25 minutes.
Cool on a wire rack, cut into wedges and serve.
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Smokey Chile Cornbread Recipe Reviews
smokey chile cornbread
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"A great variation of classic corn bread...loved it."
"This was very good. I didn't use the whole chile pepper so my kids would still eat it and it still gave it a little kick."
"moist, as you wouldn't expect cornbread to be, but I loved the 'hot' flavor, so did my husband."
"This is a really nice twist to a traditional cornbread. The chipotle chile give it a little kick."
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