Barbecue For Real

Chipotle Bacon Cornbread




The other day, I posted a recipe for Mole Chicken, and I promised I'd eventually post my recipe for Chipotle Bacon Cornbread. Here you go! I use a 10-inch cast-iron skillet to cook the bacon, and I use the same skillet to bake the cornbread in. If you don't have a cast-iron skillet, a 9-by-13 inch baking pan will work.


=3 thick slices of bacon, uncooked

=1 cup stone-ground cornmeal (yellow or white)

=1 cup all-purpose flour

=2 teaspoons baking powder

=1/2 teaspoon baking soda

=1/2 teaspoon table salt

=2 eggs

=1 cup buttermilk**

=1/3 cup whole milk

=2 tablespoons unsalted butter, melted

=2 to 3 dried chipotles, rehydrated in warm water

=(*optional: up to 1 cup shredded semi-soft cheese, such as cheddar or provolone)



In a skillet, cook the bacon over medium-low heat, turning often, until crisp. Remove bacon, and reserve about 3 tablespoons of the bacon fat in the pan.

Preheat oven to 425 degrees.

Pat the chipotles dry. Remove stems and seeds, and finely mince the chipotles, almost into a paste.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. Use a spoon or rubber spatula to create a well in the center of the dry ingredients.

Add the eggs to the dry ingredients, and stir just to combine. Add the buttermilk, milk, and chipotles; stir just to combine. Add the melted butter (and the shredded cheese, if you're using it), and quickly fold everything together.

Swirl the bacon fat around the inside of the pan, to evenly coat. Pour the batter into the pan, and bake for 20 to 25 minutes---the top will be golden brown, and the edges of the cornbread will begin to pull away from the pan.

Allow the cornbread to cool, in the pan, on a wire rack for 5 to 10 minutes before serving. If using cast-iron, put a dinner plate upside-down onto the pan and carefully "flip" the cornbread out.

(**a word about buttermilk: you can make a very satisfactory substitute out of regular milk, along with some lemon juice. In a measuring cup, add 2 tablespoons of lemon juice, then add enough whole milk to bring the total volume to 1 cup. Stir briefly, then wait about 10 minutes. Use as directed in any recipe calling for buttermilk)

I decided to try something a little different with chicken, and as I raided my pantry, I ran across a jar of green mole.

Basically, mole is a sauce made of peppers, ground seeds (often pumpkin seeds), oil, cracker crumbs, spices, and other ingredients. It's quite common in Latin/Mexican cooking, and I happen to like it a whole lot! You can find it in most any supermarket, in the ethnic foods aisle.

Grilled Mole Chicken

1 pound boneless, skinless chicken breast, cut into thin strips

1/3 cup green mole sauce

1/2 cup chicken broth or stock

2 tablespoons hot pepper sauce (optional)

1/2 teaspoon salt

1/2 teaspoon pepper (or more, to taste)

(Special Equipment: 6 to 8 barbecue skewers)

In a large (1 gallon) plastic zipper bag, combine all ingredients. Squish the bag around to really coat the chicken with the marinade. Refrigerate for at least 1 hour, or as long as 3 hours. Squish the bag every 30 minutes to redistribute ingredients.

If you're using wooden/bamboo skewers, you'll want to soak them in water for at least 30 minutes before cooking. After the chicken has marinated, thread chicken strips onto skewers (about 3 to 4 strips per skewer). Place skewers over medium-high heat, cook for 12-15 minutes, or until done, turning once halfway through cooking.

I served mine as a sort of chef's salad, with chopped Romaine lettuce and sliced New York cheddar, dressed with a simple vinaigrette. Alongside, I served some of my Chipotle Bacon Cornbread (recipe will follow shortly).

Oswald

Just because I know you're dying to meet him, here's Oswald, the mascot of my back yard. He's a pretty unassuming guy; mostly he just hangs out under the grill (a very popular place, evidently) and eats the bugs that float or crawl by.