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Adobo and maple bacon stuffed cornbread

Adobo and maple bacon stuffed cornbread


Cornbread batter – 2L

Adobo puree – 100g (blend canned chipotle peppers in adobe sauce)

Maple bacon – 400g crispy chunks

Vidalia onion – 50g

Cilantro leaves – 10 pc

Fresh tomato – 1 diced

Sour cream – to taste

Lime – to taste

Salt – to taste

Pepper – to taste

Garlic – 1 clove diced


Preheat oven to 350 degrees Fahrenheit.

Grease a 24-piece mini muffin tin and fill with corn bread mix.

Mix together adobo, crispy maple bacon, and garlic.

In each muffin cup place a nice sized dollop of mixture and shake to even out.

Place corn bread in oven to bake for 20-25 minutes.

Test corn bread by poking a muffin with a toothpick. If the toothpick comes out clean the bread is finished.

Let corn bread rest to cool slightly, remove from tins.

Top each individual corn bread with sour cream, diced onion, a cilantro leaf and diced tomato.

Season with fresh lime juice, salt and pepper.

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