Ingredients
2/3 cup all-purpose flour2/3 cup cornmeal1 tablespoon sugar1/2 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda1 large egg, room temperature1 cup buttermilk3 tablespoons butter3 chipotle peppers in adobo sauce, drained and chopped6 bacon strips, cooked and crumbled
Preparation
In a large bowl, combine the first 6 ingredients. In another bowl, whisk egg and buttermilk.
Place butter in an 8-in. cast-iron or other ovenproof skillet; heat skillet in a 425° oven until butter is melted, 3-5 minutes. Meanwhile, stir egg mixture into dry ingredients just until moistened. Fold in peppers and bacon.
Carefully swirl the butter in the skillet to coat the sides and bottom of pan; add batter. Bake at 425° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cut into wedges; serve warm.
