For parties, we cut the cornbread into squares and serve it in a large cast iron skillet
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Chipotle Bacon Cornbread
recipe by David Bonom
8 slices bacon
1 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon baking soda
1 teaspoon salt
1 1/3 cup 1% fat buttermilk
1 egg, lightly beaten
6 tablespoons unsalted butter, melted
2 chipotle chilies in adobo sauce, minced
1. Preheat oven to 425F. Coat an 8-inch square baking dish with cooking spray.
2. Cook bacon in a nonstick skillet over medium heat, 4-5 minutes per side until crisp. Remove from the skillet; cool 5 minutes. Chop bacon.
3. Combine the flour, cornmeal, sugar, baking powder, cumin, baking soda and salt in a large bowl. Combine the buttermilk, egg, butter and chipotles in a separate bowl; mix well. Add the buttermilk mixture to the flour mixture and stir until moistened. Fold in the bacon and transfer to the prepared baking dish.
4. Bake 18-20 minutes until the edges are golden and have pulled away from the sides of the pan. Cool in the pan on a wire rack 10 minutes. Remove from the pan and cool completely on a wire rack if not serving warm. Cut into squares to serve.
Makes 8-10 servings
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