Prep time: 20 mins | Bake time: 20 mins | Yield: 8 servings

Ingredients:

2/3 cup all-purpose flour

2/3 cup cornmeal

1 tbsp sugar

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 egg

1 cup buttermilk

3 tbsp butter

3 chipotle peppers in adobo sauce, drained and chopped

6 bacon strips, cooked and crumbled

Instructions:

  1. In a large bowl, combine the first six ingredients. In another bowl, whisk egg and buttermilk.
  2. Place butter in an 8″ ovenproof skillet; heat skillet in a 425°F oven for 3-5 minutes or until butter is melted. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon.
  3. Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425°F for 18-22 minutes or until golden brown. Cut in wedges; serve warm.