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
Ingredients
- 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
