Corn Bread with a Kick Recipe
Corn Bread with a Kick Recipe photo by Taste of Home

Corn Bread with a Kick Recipe

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"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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:8 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 8 servings


  • 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 large egg
  • 1 cup buttermilk
  • 3 tablespoons butter
  • 3 chipotle peppers in adobo sauce, drained and chopped
  • 6 bacon strips, cooked and crumbled

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.


  1. In a large bowl, combine the first six ingredients. In another bowl, whisk egg and buttermilk.
  2. 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.
  3. 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.
Originally published as Corn Bread with a Kick in Taste of Home February/March 2009, p44

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Reviewed Mar. 1, 2012

"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 Nov. 23, 2009

"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."

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