Smokey Chile Cornbread Recipe

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A moist and flavorful cornbread that goes well with soups and stews.
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Servings: 1 wedge
  • 6 bacon, cut into 1/2 inch pieces
  • 2 cornmeal, white or yellow
  • 1 all purpose flour
  • 2 sugar
  • 2 baking powder
  • 2 baking soda
  • 4 eggs
  • 2 milk
  • 1 canned chipotle chile, minced
  • 2 fresh chives or green onion, finely chopped
Container: skillet, 9 inch round cake pan
  • 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.
  • 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

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (4)
Comments (0)
Rating of 5 out of 5.0 stars
Reviewed By
"A great variation of classic corn bread...loved it."
jwc User
Rating of 4 out of 5.0 stars
Reviewed By
"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."
Rating of 3 out of 5.0 stars
Reviewed By
"moist, as you wouldn't expect cornbread to be, but I loved the 'hot' flavor, so did my husband."
Rating of 4 out of 5.0 stars
Reviewed By
"This is a really nice twist to a traditional cornbread. The chipotle chile give it a little kick."
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