9 servings

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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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Ratings & Reviews

alphabetizing's Review

January 06, 2013
Use this as a base but since I didn't have chipotles on hand, used jalapenos--I'm sure the chipotles would be more flavorful. To combat the other reviewer's critique that it was a bit on the dry side, I reserved some of the grease from cooking the bacon and put in about a half tbsp (don't let it congeal, it won't mix as easily). I know that doesn't make it as light but it did seem to solve the dryness issue. I also took it out at 16:30 instead of 18, but my oven does tend to need a minute or two knocked off recipes because it hasn't been calibrated recently, so I'm not sure if that affected the dryness or not. I thought it tasted good, was easy, and my friend ate like 3 pieces at dinner, so I would say that was a success.

funintheforest's Review

August 04, 2009
Very good, but a bit on the dry side. I thought it was very spicy, but realized that I didn't remove the seeds from the chipotle peppers! (I'm new at cooking with canned chipoltes). Will make again - would go well with chili, I'm sure.