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Recipe
Chipotle Cornbread Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 194 | |
| Calories from Fat 106 | 55% |
| Total Fat 12.1g | 15% |
| Saturated Fat 7.57g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 420mg | 18% |
| Potassium 87mg | 2% |
| Total Carbs 17.9g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.1g | 1% |
| Protein 3.63g | 6% |
Ingredients Convert Measures
- 1 c. YELLLOW cornmeal
- 1 c. All purpose flour
- 1 1/2 tsp Baking pwdr
- 1 tsp Salt
- 1 lrg Egg, beaten
- 1/2 c. Buttermilk
- 1/2 c. Lowfat milk
- 6 Tbsp. Unsalted butter, melted
- 4 x Chipotles in adobo, chopped
- 1 x Ear corn grilled over a smokey fire till golden brown kernels cut from
- 1 Tbsp. Tasso
- 2 slc Bacon, renderings from
Directions
- Preheat oven to 450F. Sautee tasso in bacon fat a few min in a 9 inch cast iron skillet. Remove tasso and give to your dog. Put skillet in oven.
- In a large bowl, stir together cornmeal, baking pwdr, and salt. Mix in egg, buttermilk, lowfat milk, butter, chipotles, and corn. Take a brush to the warm skillet to make sure bacon fat coats the inside. Pour in batter. Bake 20-25 min till brown around the edges.
