Smoky Chile Cornbread

Recipe Ingredients

4		Strips thick-cut bacon - chopped
2 cups	125g / 4.4oz	Stone-ground white or yellow cornmeal
1 cup	62g / 2.2oz	All-purpose flour
2 tablespoons	30ml	Sugar
2 teaspoons	10ml	Baking powder
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Kosher salt
4 teaspoons	20ml	Eggs (large)
2 cups	474ml	Milk
1		Canned chipotle chile - drained, stemmed,
		Seeded and minced
2 tablespoons	30ml	Finely-chopped chives

Recipe Instructions

Heat the oven to 375 degrees.

Put the bacon into a cold 10-inch cast-iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, chipotle, and chives.

Pour the batter into the cast-iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

This recipe yields 6 to 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E15) - from the TV FOOD NETWORK

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