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

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Recipe Summary

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425°.

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  • 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.