Smoky Chile Cornbread
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
57
Spice
52
Sweetness
37
Sourness
34
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tbsps
Sugar2 tsps
Baking Powder2 tsps
Baking Soda2 tsps
Kosher Salt4 large
Egg2 cups
Milk2 tbsps
Chives (finely chopped)Directions:
1
Keep the bacon fat in the pan and set aside
2
Heat the oven to 375 degrees F
3
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
4
Do not let burn
5
Remove the bacon to a paper towel lined plate
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