CORN BREAD WITH A KICK

Corn Bread with a Kick image

Nothing says southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. -Geordyth Sullivan, Cutler Bay, Florida

Provided by Taste of Home

Time 40m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2/3 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
1 cup buttermilk
3 tablespoons butter
3 chipotle peppers in adobo sauce, drained and chopped
6 bacon strips, cooked and crumbled

Steps:

In a large bowl, combine the first 6 ingredients. In another bowl, whisk egg and buttermilk., Place butter in an 8-in. cast-iron or other ovenproof skillet; heat skillet in a 425° oven until butter is melted, 3-5 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon., Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cut into wedges; serve warm.

Nutrition Facts : Calories 174 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.