Chipotle-Bacon Corn Bread

Bacon and chipotle chiles give this corn bread double the smokiness to offset the buttermilk's tang.

Yield: 9 servings

Ingredients

• 1  cup  all-purpose flour
• 3/4  cup  yellow cornmeal
• 3  tablespoons  sugar
• 1  teaspoon  baking powder
• 1  teaspoon  salt
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  baking soda
• 1 1/3  cups  fat-free buttermilk
• 2  tablespoons  butter, melted
• 1 1/2  tablespoons  chopped canned chipotle chiles in adobo sauce
• 1  large egg, lightly beaten
• 3  bacon slices, cooked and crumbled
• Cooking spray

Preparation

Preheat oven to 425°.

Combine first 7 ingredients in a large bowl, stirring well. Combine buttermilk, butter, chiles, and egg in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Fold in bacon. Pour batter into an 8-inch square baking pan coated with cooking spray.

Bake at 425° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack.

Nutritional Information

Calories:

165 (28% from fat)

Fat:

5.1g (sat 2.4g,mono 1.6g,poly 0.5g)

Protein:

4.9g

Carbohydrate:

25.1g

Fiber:

1.2g

Cholesterol:

34mg

Iron:

1.3mg

Sodium:

460mg

Calcium:

82mg