Smoky Chile Cornbread
Smoky Chile Cornbread is a bread that serves 8. One serving contains 370 calories, 13g of protein, and 14g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up baking powder, chives, kosher salt, and a few other things to make it today. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes roughly 50 minutes. Smoky Chipotle Cornbread, Citrus Margarita with Smoky Chile Salt, and Smoky Chicken-Chile Soup with Tamale Dumplings are very similar to this recipe.
Heat the oven to 375 degrees F.
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. Do not let burn.
Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk.
Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, chipotle, and chives.
Pour the batter into the cast iron pan.
Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
Recommended wine: Cava, Shiraz, Grenache
Cava, Shiraz, and Grenache are great choices 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 Totus Tuus Cava. It has 5 out of 5 stars and a bottle costs about 18 dollars.
Totus Tuus CavaTotus Tuus Cava shows bright aromas of peach, lemon, and orange zest, with a touch of licorice. The wine is concentrated, tactile and dense in the mouth, with a sappy, stony character to its citrus, pit fruit and anise flavors. Shows richness and vivacity in the mouth and the bright finish is long.