Smokey Chile Cornbread Prep Time: 15 minutes Cook Time: 30 minutes Ingredients - 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 - 4 eggs - 2 cups milk - 1 canned chipotle chile, minced - 2 tablespoons fresh chives or green onion, finely chopped    A moist and flavorful cornbread that goes well with soups and stews.   Directions Preheat oven to 350°. In a medium sized skillet, cook bacon until crisp. Remove bacon from the drippings with a slotted spoon. Set drippings aside.	1

	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.	2