Recipes - print - Smokey Chile Cornbread

Smokey Chile Cornbread - Recipe

A moist and flavorful cornbread that goes well with soups and stews.
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Smokey Chile Cornbread Recipe
  • 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.
Prep Time: 15 minutes
Cook Time: 30 minutes
Container: skillet, 9 inch round cake pan
-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