Chipotle-Bacon Corn Bread

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

Yield: 9 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 28%
  • Fat: 5.1g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.9g
  • Carbohydrate: 25.1g
  • Fiber: 1.2g
  • Cholesterol: 34mg
  • Iron: 1.3mg
  • Sodium: 460mg
  • Calcium: 82mg

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

Preparation

  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.
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