This is my old recipe for Chipotle Bacon Cornbread. It took me a while to finally post a photo because I usually make regular cornbread, but this one has a twist. It has bits of cooked bacon, chopped canned chipotle peppers, and a little adobo sauce that drips off the peppers and adds more flavor. Here's a picture of the latest batch.
I made this in a 9-inch round skillet rather than an 8-inch and baked for 25 minutes, so it's a little more well done than usual, but still moist enough and so flavorful. If using a 9-inch skillet, go with the 20 minute bake time as opposed to 25!
This cornbread is pretty spicy. In my experience, the brand of chipotles you use might also come into play, with some brands being spicier than others. For this batch I used San Marcos brand and kept the seeds and whatever adobo was sticking to the whole peppers when taken out of the can. It was fairly spicy, but not overly.
Chipotle Bacon Cornbread
2-3 canned chipotle peppers, rinsed (keep a little adobo on for more flavor) and chopped to make about 2-3 tablespoons (3 is spicier)
5 slices bacon
3 tablespoons unsalted butter
⅔ cup yellow cornmeal
⅔ cup all purpose unbleached flour
½ teaspoon baking soda
1-¼ teaspoon baking powder
1 scant teaspoon salt
¼ teaspoon ground black pepper
4 teaspoons sugar
1 cup buttermilk
1 large egg
Fry the bacon in an 8 or 9-inch cast iron skillet. Remove skillet from heat, drain bacon on paper towels. Pour off bacon grease leaving a thin film, then add butter to hot skillet and set aside. Toss the chipotles with the bacon and set aside.
Preheat oven to 350 F and set a timer for 5 minutes just so you don’t forget about the butter. It probably won’t be melted and hot at 5 minutes, so set it for another 5. The timer is just to remind you that it’s there. You want the butter and skillet to get nice and hot, but butter will smoke if it gets too hot.
While the butter is melting in the pre-heating oven, mix the cornmeal, flour, soda, baking powder, salt, pepper and sugar in a large bowl.
In a second, smaller bowl, whisk the buttermilk and egg. Gently add buttermilk and egg mixture to the flour mixture and stir only until moist. Batter will be lumpy. Stir in bacon and chipotle mixture.
Carefully remove the hot skillet of melted butter from oven. Pour cornbread batter into hot butter. Bake for 20 minutes to 25 minutes or until edges are browned and bread appears set. Let cool slightly, remove from pan and cut into 6 wedges.
Tanis says
Sounds good, I like it spicey so don't think I would rinse or seed the chipotles.....
was that one ingredients 1/4 tsp black pepper (better)?
Will definitely try this as I just opened a can of chipotles yesterday.
Kelly says
This sounds fantastic and soooo comforting. This is definitely something I would bring to a bbq.
Cheryl says
sounds yummy! what a great alternative! glad you enjoyed your dinner out:)
Anna says
Sue, I'll have to try Bobby Flay's recipe. And yes, it is fun to watch kids' tastes evolve.
Gloria, we're just moving local. I post more about it later, but we have to live in temporary housing for a while. Also, I don't like things that burn my mouth either. A little heat is okay, but I hate it when my tongue gets so hot the heat drowns out the other flavors.
Louise, thanks! It's 1 large egg. Our cornbread was always served plain as well, but hot & spicy cornbread is pretty popular these days.
Katrina, I forgot about them but I tried Bobby's Flay's at Mesa Grill too. Happy Easter.
Katrina says
All moved out, or should I say in? Been thinking about you, knowing that's what you were up to!
I made Bobby Flay's blue corn (spicy) muffins last year, too, after having the real thing at Mesa Grill. Loved them. I really like cornbread, but the hub does not. Sigh. I do like it with a little kick!
Happy Easter!
Louise says
I assume the last ingredient is "1 large egg". We like cornbread, but it's usually consumed with chili, which I do on the very spicy side, so cornbread is meant to cool the palate. I'll have to try this cornbread for another occasion. Sounds like one we'd really like.
Gloria says
Happy Easter and Passover!
I love cornbread and bacon-never had them together. Not a spicy girl so no chipotle for me....but this recipe still looks great-cornbread cooked with butter and bacon...yum!
Not that it is any of our business, but are you moving?
Sue says
Happy Easter!
We love cornbread. Last year I made Bobby Flay's cornbread muffins and liked them a lot. They were my first spicier corn muffins. I'll give yours a try sometime soon. I love trying new cornbread recipes.
Aren't kids funny with their evolving likes and dislikes? Our son was a very finicky eater. We once asked him where he'd like to go to dinner and he said anyplace that didn't serve health food and didn't have hummus on the menu.
Fast forward a couple of years later. The first time we went to visit him after he left for college we suggested that he pick the restaurant. He chose a Greek restaurant!! (It had hummus and health food!) We were flabbergasted. The next time we visited he chose a Chinese place and that isn't so surprising except that he ordered a hot and spicy dish! When he lived at home everything had to be PLAIN and not spicy. He's quite the adventuresome eater these days even at home.
I'm glad Fuzz enjoyed the cornbread muffins!