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Corn Bread with a Kick

Nothing says southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. —Geordyth Sullivan, Cutler Bay, Florida
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    8 servings


  • 2/3 cup all-purpose flour
  • 2/3 cup cornmeal
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg, room temperature
  • 1 cup buttermilk
  • 3 tablespoons butter
  • 3 chipotle peppers in adobo sauce, drained and chopped
  • 6 bacon strips, cooked and crumbled


  • In a large bowl, combine the first 6 ingredients. In another bowl, whisk egg and buttermilk.
  • Place butter in an 8-in. cast-iron or other ovenproof skillet; heat skillet in a 425° oven until butter is melted, 3-5 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon.
  • Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cut into wedges; serve warm.
Nutrition Facts
1 slice: 174 calories, 8g fat (4g saturated fat), 44mg cholesterol, 431mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 6g protein.

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