 | | Directions |
- Preheat oven to 350°.
- In a medium sized skillet, cook bacon until crisp.
- Remove bacon from the drippings with a slotted spoon. Set drippings aside.
- Place bacon on a towel lined plate to drain.
- In a large bowl, mix together the cornmeal, flour, baking powder, sugar, baking soda and salt.
- In a seperate bowl, beat the eggs with a whisk until foamy.
- Whisk in the milk.
- Add the milk mixture to the dry ingredients and stir just until combined.
- Fold in the bacon bits, chile and chives.
- Place 1 tablespoon of the bacon drippings in the bottom of a 9 inch round cake pan with 2 inch sides. Make sure the drippings cover the bottom of the pan.
- Pour batter into the pan and bake for 20-25 minutes.
- Cool on a wire rack, cut into wedges and serve.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Container: skillet, 9 inch round cake pan
|  | | Ingredients | | - | | 6 slices bacon, cut into 1/2 inch pieces |
| - | | 2 cups cornmeal, white or yellow |
| - | | 1 cup all purpose flour |
| - | | 2 tablespoons sugar |
| - | | 2 teaspoons baking powder |
| - | | 2 teaspoons baking soda |
| - | | 4 eggs |
| - | | 2 cups milk |
| - | | 1 canned chipotle chile, minced |
| - | | 2 tablespoons fresh chives or green onion, finely chopped |
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