Smoky Chile Cornbread Recipe

Name: Smoky Chile Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 strips thick-cut bacon, chopped; 2 cups stone-ground cornmeal, white or yellow; 1 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons kosher salt; 4 large eggs; 2 cups milk; 1 canned chipotle chile, drained, stemmed, seeded and minced; 2 tablespoons finely chopped chives

Servings: persons

4 strips thick-cut bacon, chopped
2 cups stone-ground cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
4 large eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped chives

1
Heat the oven to 375 degrees F.
2
Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp.
3
Do not let burn.
4
Remove the bacon to a paper towel lined plate.
5
Keep the bacon fat in the pan and set aside.
6
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
7
In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk.
8
Add the wet ingredients to the dry ingredients and stir just until combined.
9
Fold in the bacon bits, chipotle, and chives.
10
Pour the batter into the cast iron pan.
11
Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 strips thick-cut bacon, chopped, 2 cups stone-ground cornmeal, white or yellow, 1 cup all-purpose flour, 2 tablespoons sugar, and more.

Yes, Smoky Chile Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Smoky Chile Cornbread

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