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Chipotle-Bacon Corn Bread

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.