[X]

Home > Recipes > Corn Bread with a Kick

Corn Bread with a Kick Recipe

Corn Bread with a Kick Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

"Nothing says Southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations." Geordyth Sullivan Cutler Bay, Florida

This recipe is:

Contest Winning

[X]

Rate Corn Bread with a Kick Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Corn Bread with a Kick Recipe

Prep: 20 min. Bake: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

2/3 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
1 cup buttermilk
3 tablespoons butter
3 chipotle peppers in adobo sauce, drained and chopped
6 bacon strips, cooked and crumbled

Directions

In a large bowl, combine the first six ingredients. In another bowl, whisk egg and buttermilk.
Place butter in an 8-in. ovenproof skillet; heat skillet in a 425° oven for 3-5 minutes or until butter is melted. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon.
Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges; serve warm. Yield: 8 servings.

Nutritional Facts 1 wedge equals 174 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 431 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Corn Bread with a Kick in Taste of Home February/March 2009, p44

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Corn Bread with a Kick

Corn Bread with a Kick

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Mar. 01, 2012 by granypat

I would make two changes. First, NO SUGAR, next plain milk instead of buttermilk. Also it isn't corn bread unless it is baked in a cast iron skillet.

Reviewed on Nov. 23, 2009 by nepeach

My son loved it. Requests it all the time. It's spicy without being overpowering. Has a nice little zing. The bacon and peppers together are a great flavor. Is now in my personal recipes.