Corn Bread with a Kick Recipe

4.5 2 2
Corn Bread with a Kick Recipe
Corn Bread with a Kick Recipe photo by Taste of Home
Publisher Photo

Corn Bread with a Kick Recipe

Read Reviews
4.5 2 2
Publisher Photo
"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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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 large egg
  • 1 cup buttermilk
  • 3 tablespoons butter
  • 3 chipotle peppers in adobo sauce, drained and chopped
  • 6 Jones Dairy Farm Dry-Aged 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 in 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

Nutritional Facts

1 slice: 174 calories, 8g fat (4g saturated fat), 44mg cholesterol, 431mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 6g protein.

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  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 in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCorn Bread with a Kick

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
granypat User ID: 6487567 182875
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."

MY REVIEW
nepeach User ID: 1377583 143321
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."

Loading Image