Chipotle-Bacon Corn Bread

Cooking Light
Bacon and chipotle chiles give this corn bread double the smokiness to offset the buttermilk's tang.
9 servings


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1 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon baking soda
1 1/3 cups fat-free buttermilk
2 tablespoons butter, melted
1 1/2 tablespoons chopped canned chipotle chiles in adobo sauce
1 large egg, lightly beaten
3 bacon slices, cooked and crumbled
Cooking spray


Preheat oven to 425°.

Combine first 7 ingredients in a large bowl, stirring well. Combine buttermilk, butter, chiles, and egg in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Fold in bacon. Pour batter into an 8-inch square baking pan coated with cooking spray.

Bake at 425° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.

Created date

July 2004

Nutritional Information

Calories 165
Caloriesfromfat 28 %
Fat 5.1 g
Satfat 2.4 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 4.9 g
Carbohydrate 25.1 g
Fiber 1.2 g
Cholesterol 34 mg
Iron 1.3 mg
Sodium 460 mg
Calcium 82 mg