Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Baked Goods
Yields or Serves:
Rating:
[Total: 3 Average: 5/5]
Tags: American Classics, Bacon, Baked Goods, Baking Powder, Bread, Butter, Buttermilk, Cheddar Cheese, Cheese, Chiles, Corn Bread, Cornmeal, Eggs, Flour, Kosher Salt, Oil, Olive Oil, Salt, Serrano Chile & Bacon Corn Bread, Serrano Chiles, Sugar, Victoria Hart Glavin, Weekend Chili, www.tinynewyorkkitchen.com
This Corn Bread is perfect with just enough chile zing and just the right amount of bacon. The cheddar cheese gives it a bit of a boost as well. I served this Corn Bread with my Weekend Chili, but you can serve it with nearly anything that you’re making for lunch or dinner.
- 1 Cup Unbleached Flour
- 3/4 Cup Cornmeal
- 2 Tablespoons Sugar
- 2 1/2 Teaspoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1 Tablespoon Butter
- 2 Large Eggs (Beaten)
- 1 Cup Buttermilk
- 1/4 Cup Olive Oil
- 6 Serrano Chiles (Diced)
- 3 Pieces Cooked Bacon (Diced)
- 1 Cup Grated Cheddar Cheese
- Preheat oven to 350 degrees.
- In a medium-size bowl stir together flour, cornmeal, sugar, baking powder, and kosher salt. Set aside.
- Grease a square glass-baking dish with 1 tablespoon butter.
- In a small-size bowl combine eggs, buttermilk, and olive oil. Add egg mixture to flour mixture. Stir just until moistened. Fold in diced Serrano chiles, diced bacon, and grated cheddar cheese.
- Pour batter into prepared baking dish. Place in oven and bake for 25 minutes. Remember that each oven heats differently so check at 20 minutes. Test with wooden toothpick inserted near center and if comes out clean then remove from oven.
- Remove from oven and let cool for 5 minutes in baking dish. Turn over onto hard surface and cut into pieces.
- Serve warm with butter.
- Makes about 10 pieces.
- © Victoria Hart Glavin
