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Green Chili and Bacon Cornbread

Saturday, September 17, 2011

Recipe adapted from cookiemadness.net.


2 tablespoons green chilies, diced
10 strips bacon
4 tablespoons butter
1 1/3 cup yellow cornmeal
6 1/3 ounces (~1 1/3 cups) all-purpose flour
1 teaspoon baking soda
2 1/2 teaspoons baking powder
2 teaspoons salt
1/2 teaspoon ground black pepper
8 teaspoons sugar
2 cups buttermilk
2 large eggs



Dice bacon and cook until crisp.  Drain bacon, combine with chilies, and reserve.  In large mixing bowl, combine cornmeal, flour, baking soda, baking powder, salt, pepper, and sugar.  In a small bowl, whisk buttermilk and eggs.  Combine all ingredients in large bowl, making sure not to over mix.

Preheat oven to 350°.  Add butter to a 12-inch cast iron pan, and place in oven while preheating.  Once butter is melted, remove from oven, add the cornbread mixture, and place back in oven to bake for roughly 25 minutes, or until the center is cooked.  Let cool for 10 minutes before serving, and serve with a drizzle of honey.  Works great as a side for your favorite chili.

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