Chipotle-Bacon Corn Bread

Ingredients:

1 cup all-purpose flour
3/4 cup yellow cornmeal
3 Tbsp. sugar
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. baking soda
1-1/3 cups fat-free buttermilk
2 Tbsp. butter, melted
1-1/2 Tbsp. chopped canned chipotle chiles in adobo sauce (to use dried, rehydrate in hot water first)
1 large egg, lightly beaten
3 bacon slices, cooked and crumbled
cooking spray

Instructions:

Preheat oven to 425F. Combine the first 7 ingredients in a large bowl and stir well. Combine the buttermilk, butter, chiles and egg in a medium bowl and stir with a whisk. Add the buttermilk mixture to the flour mixture and stir just until moist. Fold in the bacon and pour the batter into an 8″ square baking pan coated with cooking spray.

Bake at 425F for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in the pan on a wire rack.

Yields 9 servings.

Recipe by David Bonom , Cooking Light Magazine, July 2004.