Taste of Home
Corn Bread with a Kick
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 8 servings.
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
Ingredients
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2/3 cup all-purpose flour
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2/3 cup cornmeal
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1 tablespoon sugar
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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1 large egg, room temperature
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1 cup buttermilk
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3 tablespoons butter
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3 chipotle peppers in adobo sauce, drained and chopped
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6 bacon strips, cooked and crumbled
Directions
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1.
In a large bowl, combine the first 6 ingredients. In another bowl, whisk egg and buttermilk.
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2.
Place butter in an 8-in. cast-iron or other ovenproof skillet; heat skillet in a 425° oven until butter is melted, 3-5 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon.
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3.
Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cut into wedges; serve warm.
Nutrition Facts
1 slice: 174 calories, 8g fat (4g saturated fat), 44mg cholesterol, 431mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 6g protein.
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