Chipotle-Bacon Cornbread

Chipotle-Bacon Cornbread (Adapted from CL)

1 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon baking soda
1 1/3 cups buttermilk
2 tablespoons butter, melted
1 1/2 tablespoons chopped chipotle chiles in adobo sauce
1 large egg, lightly beaten
4 center-cut bacon slices, cooked and crumbled

Preheat oven to 425

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, cumin and baking soda.

In a medium bowl, whisk toether buttermilk, butter, chiles, and egg. Add wet mixture into flour mixture and stir just until combined. Gently fold in bacon. Scoop batter into an 8" baking dish coated with nonstick spray.

Bake 18 minutes or until a toothpick inserted in center comes out with a few moist crumbs attached. Cool 10 minutes in pan on a wire rack before cutting.

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