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

David Bonom
Recipe by Cooking Light July 2004


Recipe Summary

9 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

165 calories; calories from fat 28%; fat 5.1g; saturated fat 2.4g; mono fat 1.6g; poly fat 0.5g; protein 4.9g; carbohydrates 25.1g; fiber 1.2g; cholesterol 34mg; iron 1.3mg; sodium 460mg; calcium 82mg.