1 cup flour
1 cup cornmeal
1 cup buttermilk
1/3 cup canola oil
1/3 cup shredded chipotle cheddar
1/4 cup diced green onion
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 strips thick cut bacon, crumbled
Preheat oven to 400. Oil or spray with baking spray one 8×8 baking pan. In a medium bowl, beat together the flour, cornmeal, baking powder, salt, egg, buttermilk and oil until well combined. Fold in the cheese, bacon and green onion. Pour into prepared pan and bake 25 minutes or until golden brown and a tooth pick inserted in the middle comes out clean.
It’s been a while since I’ve made cornbread so when Matt put in the request for some I was happy to oblige. At first he wanted a chile cornbread but then found a bag shredded chipotle cheddar at the store so we decided to try that instead. The bacon was added to accent the smoky flavor and the green onions were a last minute flash of genius. The result is a really moist, surprising not heavy, slightly smoky-spicy cornbread that not only complements chili but pretty much any Southern/Southwestern entree.