1 Video | Photo: Bacon and Green Chile Cornbread Recipe
Ingredients
- 2 strips bacon, chopped
- 1/2 cup chopped onion
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, finely chopped
- 2 cups yellow cornmeal (recommended: Indian Head Old Fashioned Stone-Ground)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 cups buttermilk
- 2 eggs, beaten
- 4 tablespoons butter
- 1 (4.5-ounce) can chopped green chiles
Glaze:
- 4 tablespoons butter
- 1 tablespoon sugar
- Pinch salt
Directions
Heat the oven to 450 degrees F.
In a 10-inch cast iron pan on medium-high heat add the bacon and saute until almost crisp then add the onions and season with a pinch of salt and a couple of grinds of pepper. Saute until the onions are tender, then add the garlic and stir. When the garlic is tender use a slotted spoon to remove the mixture to a medium bowl and set aside. Leave the bacon fat in the cast iron pan and keep it on medium heat while you make the batter.
In a large bowl combine the cornmeal, baking powder, baking soda and salt. Stir the buttermilk, eggs, butter, and chiles into the bowl with the bacon mixture. Make a well in the center of the dry ingredients and gently pour in the egg mixture. Fold until all the ingredients are combined. Immediately pour the batter into the cast iron pan. Transfer the pan to the oven and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 30 minutes.
Glaze: Melt the butter, sugar and a pinch of salt together in a small pan over low heat, stirring to dissolve the sugar. Once the cornbread is done, remove it from the oven and immediately pour the glaze over the top. Slice and serve warm.
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By AZ~Sun
on April 04, 2011
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This recipe doesn't appear to need flour. I made it exactly as written, and I believe it came out exactly as it's supposed to. It cooked perfectly and looked great! However . . . I still didn't like it. It had the proper cornbread consistency, but it was just not to my liking. I can't quite put my finger on it, other than to say I definitely like a sweeter cornbread. If that's not your preference, you might like it. I, on the other hand, couldn't eat one whole piece. I gave up after a couple of small bites - just not my thing. Still love Sunny though!
By JedBarker
Smithville, TX
on March 16, 2011
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I would call this corn pudding, not bread. I love cornbread without flour but this has just too much buttermilk. Look for a good cornbread recipe and add bacon and green chiles.
By cappycandie17_1...
Bradenton, 48
on December 12, 2010
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My family and I enjoyed this cornbread! Another bonus- it's glutten free! Since we have wheat allergies in our family it's challenging to find recipes (like bread that everyone can eat. I did make a few changes. First, add 1/4 cup of sugar if you like a sweeter cornbread. Second, double the bacon and add cooked onion. We omitted the chiles because we don't like them. Third, double the butter glaze and maybe add some honey to it too, YUM! Overall the taste of was right on and the fact that the whole family could eat it was wonderful! :
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