Skillet Cornbread with Chipotle Honey Butter
User Reviews
5
Skillet Cornbread with Chipotle Honey Butter
Description
The Skillet Cornbread with Chipotle Honey Butter recipe uses a mix of all-purpose flour and finely ground cornmeal, creating a texture that balances crumbly and tender. The inclusion of sugar and butter in the batter lends subtle sweetness and moisture, while fresh or frozen sweet corn kernels add bursts of flavor and texture. Baking the batter in a hot cast iron skillet ensures a crisp golden crust and even cooking.
The chipotle honey butter combines softened butter with honey, diced chipotle pepper in adobo, adobo sauce, cinnamon, and a pinch of salt. This spread delivers a smoky heat with a touch of sweetness and warmth from cinnamon, complementing the mellow cornbread base. Serving the cornbread warm with the butter melted on top highlights the contrast between the soft bread and the rich, spicy spread.
This dish pairs well with Southern-style meals, chili, or hearty stews. It can serve as a side or a snack. The recipe advises allowing the cornbread to cool slightly after baking before spreading the chipotle honey butter to prevent melting it too quickly or losing its texture.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 ½ cups cornmeal finely ground
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅔ cup sugar
- ¾ cup unsalted butter at room temperature
- 4 egg lightly beaten, large
- 1 cups corn fresh or frozen is fine, sweet
- 1/3 cup Greek yogurt or sour cream
chipotle honey butter
- ½ cup unsalted butter softened
- 1 tablespoon honey
- ½ to 1 chipotle pepper in adobo diced and some seeds discarded
- 2 teaspoons adobo sauce from a can of chipotles
- pinch cinnamon
- pinch salt
Instructions
- Preheat the oven to 400 degrees F. Place a cast iron skillet in the oven while you prep the batter.
- In a large bowl, whisk together the flour, cornbread, baking powder and salt.
- In a small bowl, stir together the softened butter and sugar with a wooden spoon until combined, so it’s almost like the texture of sand. (Most of the sugar will be absorbed by the butter!)
- Add the eggs, corn and yogurt to the butter mixture. Whisk until combined (it won’t be smooth). Add the wet ingredients to the dry and mix until they are just incorporated. Don’t overmix!
- Remove the skillet from the oven and pour the batter into the center. It will mostly stay in the center and you can use a spatula to slightly smooth it out and spread it to the sides, but don’t overdo it.
- Bake the cornbread until golden and set in the center, about 35 to 45 minutes. Let cool slightly before serving with the chipotle honey butter!
chipotle honey butter
- Stir together all ingredients until combined. This stays great in the fridge for a week.
Notes
- Preheat the cast iron skillet in the oven before adding the batter to ensure an even golden crust.
- Do not overmix the batter; gently combine the wet and dry ingredients to keep the cornbread tender.
- If fresh corn is not available, frozen corn works well and adds texture.
- The chipotle honey butter can be adjusted by reducing the chipotle pepper for less heat.
User Reviews
Overall Rating
5
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