Best Smoky Chile Cornbread Recipes

SMOKY CHIPOTLE CORNBREAD

Smoky Chipotle Cornbread image

Chipotle chiles, barbecue sauce and chili powder create the smoke in a quick bran-enhanced cornbread.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 9

Number Of Ingredients 12

Ingredients

1 cup Fiber One™ original bran cereal
1 cup cornmeal
1 cup Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon chili powder
1 1/4 cups buttermilk
1/4 cup barbecue sauce
2 tablespoons finely chopped canned chipotle chiles in adobo sauce (from 7-oz can)
2 tablespoons vegetable oil
1 egg

Steps:

Heat oven to 400°F. Spray 8-inch square pan with cooking spray. In large bowl, stir together cereal, cornmeal, flour, baking powder, baking soda, salt and chili powder; set aside.
In medium bowl, stir together remaining ingredients. Stir into cereal mixture. Pour into pan.
Bake 25 to 28 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g

SMOKY CHILE CORNBREAD

Smoky Chile Cornbread image

Provided by Tyler Florence

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

4 strips bacon, chopped
2 cups cornmeal, white or yellow
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons salt
4 eggs
2 cups milk
1 canned chipotle chile, drained, stemmed, seeded and minced
2 tablespoons finely chopped fresh chives, optional

Steps:

Preheat the oven to 350 degrees F.
Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp, 5 to 7 minutes. Use a slotted spoon to remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, chile, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.