Ron’S Cajun Inspired Shrimp, Bacon, Cheddar And Smokey Chipotle Chili Cornbread

• 1/2 pound bacon, small dice
• 1 1/4 cups all purpose flour
• 3/4 cup white cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup grated Cheddar
• 1 1/2 cups buttermilk
• 1/4 cup vegetable oil
• 2 whole eggs, beaten
• 1/2 cup diced Chipotle Peppers
• 1 pound peeled cooked Shrimp
• 2 teaspoons Cajun Seasoning

1. Preheat oven to 400 degrees F.
2. Heat a 10-inch cast iron skillet and add the bacon. Cook, stirring often, until the most of the fat has rendered from the bacon and the bacon is crispy, 7 to 8 minutes. Using a slotted spoon, remove the bacon from the pan and reserve. Transfer the skillet with bacon drippings to the oven. In a medium mixing bowl, combine the dry ingredients with the Cheddar. In a second mixing bowl, combine the buttermilk, oil, eggs, and chipotle peppers, bacon and add the wet ingredients to the dry ingredients, mixing just until dry ingredients are moistened. Season the shrimp with the seasoning and fold them and the bacon into the cornbread batter. Remove the hot skillet from the oven and add the cornbread batter to the hot pan. Bake until light golden brown and a wooden toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve warm and soak up all that gumbo.

bacon, flour, white cornmeal, baking powder, salt, cheddar, buttermilk, vegetable oil, eggs, peppers, shrimp, cajun seasoning

Taken from www.epicurious.com/recipes/member/views/ron-s-cajun-inspired-shrimp-bacon-cheddar-and-smokey-chipotle-chili-cornbread-1268017 (may not work)