Chipotle Sour Cream And Bacon Cornbread |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 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 |
1 cup cornmeal |
1 cup unsifted flour |
2 tbsp. sugar |
1 tsp baking soda |
1/2 tsp. ground cumin |
1 tsp. salt |
1 egg, lightly beaten |
1 1/2 tbs. chipotle chilies in adobo sauce |
1 cup sour cream |
1/4 cup milk |
4 slices bacon, cooked and crumbled |
Directions:
1. Preheat oven to 425ºF.
2. Spread 1 tbsp. of softened butter evenly over the bottom and sides of an 8 x8 x2 baking dish. Set aside.
3. 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.
4. 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
|
|