This started out as just a scaled down version of Rachel Perlow's Skillet Cornbread With Bacon. I made a few changes along the way and the results are significantly different, hence the new recipe. This is for an 8 inch skillet. You could get away with using a 9 inch, but the bread will be thinner.

Note: This is VERY spicy. If you can't handle the heat, seed the peppers.

5 slices cooked bacon, chopped
3 chipotle peppers, chopped – seed for mild
3 T butter
2/3 c yellow cornmeal
2/3 c flour
1/2 tsp tsp baking soda
1-1/4 tsp tsp baking powder
1 tsp salt
1/4 tsp black pepper
1-1/2 T sugar
1 c buttermilk
1 egg

Mix peppers and bacon. Set aside. Put butter in 8 inch cast iron skillet and set skillet in oven. Preheat oven to 350. While oven is preheating and butter is melting, mix dry ingredients in a large bowl. In a separate bowl, mix buttermilk and eggs. Gently add buttermilk and egg mixture to dry ingredients. Stir only until moist. Batter will be lumpy. Stir in bacon and chipotle mixture. Remove hot skillet of melted butter from oven. Pour cornbread batter into hot butter. Bake for 20 minutes.

Date User Comment

Tue 04/29/03 15:00:59 claire797 Initial entry of recipe.