Kierin's bacon-chipotle cornbread from American Flavor by Andrew Carmellini and Gwen Hyman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellwell on September 16, 2022

    I made this tonight but didn't cook it long enough. The flavor was delicious. I think I’ll try to rescue the crumbs tomorrow and cook it up with my eggs.

  • bellatavia on April 06, 2012

    Wow! This recipe is easy to follow and basically perfect. I used low-sodium bacon and I made my own buttermilk (the old vinegar-in-milk trick) because my lame local grocery store didn't have any on the shelf, but the cornbread still came out moist, aromatic, and flavorful. The balance of savory and sweet is made even better by the heat of the chipotle chilis in adobo. I'll make this again, for sure, it's a real crowd-pleaser -- I brought it as a "finger food" at a margarita happy hour and it went perfectly.

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