Chipotle Sour Cream And Bacon Cornbread
From nlo209 16 years ago
- 20 minutes to make
- Serves 4
Not your mother's cornbread but still great with chili or soup on a cold day.
Ingredients
- 1 tbsp butter, softened, plus 1 tbsp. butter, cut into 1/4 inch bits and softened shopping list
- 1 cup cornmeal shopping list
- 1 cup unsifted flour shopping list
- 2 tbsp. sugar shopping list
- 1 tsp baking soda shopping list
- 1/2 tsp. ground cumin shopping list
- 1 tsp. salt shopping list
- 1 egg, lightly beaten shopping list
- 1 1/2 tbs. chipotle chilies in adobo sauce shopping list
- 1 cup sour cream shopping list
- 1/4 cup milk shopping list
- 4 slices bacon, cooked and crumbled shopping list
How to make it
- Preheat oven to 425ºF.
- Spread 1 tbsp. of softened butter evenly over the bottom and sides of an 8"x8"x2" baking dish. Set aside.
- Combine the cornmeal, flour, sugar, baking soda, cumin and salt and sift them together into a deep mixing bowl. With a large wooden spoon, beat in the egg and, when it it completely incorporated, add the sour cream, milk, bacon and the tablespoon of butter bits.
- With a rubber spatula, scrape the entire contents of the bowl into the buttered baking dish. Spread the cornbread mixture to the edges of the dish and smooth the top with a spatula. Bake in the middle of the oven for 20 minutes, or until the top is golden brown and a cake tester inserted in the center comes out clean. Serve at once from the baking dish
People Who Like This Dish 5
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