Smoky Chile Cornbread

Name: Smoky Chile Cornbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 4 strips bacon, chopped; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 canned chipotle chile, drained, stemmed, seeded and minced; 4 eggs; 237 milliliters all-purpose flour; 2 Tbsps finely chopped fresh chives, optional; 473 milliliters milk; 2 teaspoons salt; 2 Tbsps sugar; 473 milliliters cornmeal, white or yellow

Smoky Chile Cornbread might be a good recipe to expand your bread recipe box. One serving contains 337 calories, 12g of protein, and 11g of fat. This recipe serves 8. It is a very budget friendly recipe for fans of Southern food. Head to the store and pick up milk, baking powder, chipotle chile, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.

Ingredients you will need

Bacon Bits

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk.

Ingredients you will need

Baking Soda

Cornmeal

All Purpose Flour

Sugar

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives.

Ingredients you will need

Bacon Bits

Chives

Chili Pepper

Milk

Pour the batter into the cast iron pan.

Equipment you will use

Frying Pan

Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Equipment you will use

Toothpicks

Oven

Equipment

Ingredients

Servings:

4strips

bacon, chopped 2teaspoons

baking powder 2teaspoons

baking soda 1

canned chipotle chile, drained, stemmed, seeded and minced 4

eggs 237milliliters

all-purpose flour 2Tbsps

finely chopped fresh chives, optional 473milliliters

milk 2teaspoons

salt 2Tbsps

sugar 473milliliters

cornmeal, white or yellow

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Cava Mestres Reserva Brut 1312. It has 4.6 out of 5 stars and a bottle costs about 19 dollars.