Smoky Chile Cornbread

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 4 slices thick-cut bacon, chopped
• 2 cups stone-ground cornmeal ( or yellow)
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons kosher salt
• 4 large eggs
• 2 cups milk
• 1 canned chipotle chile, drained, stemmed, seeded and minced
• 2 tablespoons finely chopped chives

Recipe

• 1 heat the oven to 375 degrees f.
• 2 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.
• 3 do not let it burn.
• 4 remove the bacon to a paper towel lined plate.
• 5 keep the bacon fat in the pan and set aside.
• 6 in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• 7 in a separate bowl beat the eggs with a whisk until foamy; whisk in the milk.
• 8 add the wet ingredients to the dry ingredients and stir just until combined.
• 9 fold in the bacon bits, chipotle, and chives.
• 10 pour the batter into the cast iron pan.
• 11 bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.