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Corn Bread with a Kick

 Corn Bread with a Kick
"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
8 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.

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Corn Bread with a Kick (continued)

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.