Lunch: Corn Bread with a Kick Recipe
Ingredients
2/3 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 cup buttermilk
3 tablespoons butter
3 chipotle peppers in adobo sauce, drained and chopped
6 bacon strips, cooked and crumbled
Instructions
In a large bowl, combine the first six ingredients. In another bowl, whisk egg and buttermilk.
Place butter in an 8-in. ovenproof skillet; heat skillet in a 425 ° oven for 3-5 minutes or until butter is melted. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon.
Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425 ° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
