Bacon Cheddar Chipotle Cornbread

Ingredients:
1 loving cup flour
1 loving cup cornmeal
1 loving cup buttermilk
1/3 loving cup canola oil
1/3 loving cup shredded chipotle cheddar
1/4 loving cup diced greenish onion
two tablespoons sugar
two teaspoons baking powder
1/2 teaspoon salt
two strips thick cutting bacon, crumbled
1 egg


Directions:
Preheat oven to 400. Oil or spray amongst baking spray 1 8x8 baking pan. In a medium bowl, shell together the flour, cornmeal, baking powder, salt, egg, buttermilk together with stone oil until good combined. Fold inwards the cheese, bacon together with greenish onion. Pour into prepared pan together with bake 25 minutes or until golden chocolate-brown together with a molar alternative inserted inwards the middle comes out clean.

My thoughts:
It's been a piece since I've made cornbread hence when Matt position inwards the asking for but about I was happy to oblige. At outset he wanted a chile cornbread but hence flora a purse shredded chipotle cheddar at the shop hence nosotros decided to endeavour that instead. The bacon was added to accent the smoky flavour together with the greenish onions were a terminal infinitesimal flash of genius. The upshot is a actually moist, surprising non heavy, slightly smoky-spicy cornbread that non entirely complements chili but pretty much whatsoever Southern/Southwestern entree.

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