Sweet Chipotle Skillet Cornbread
Chipotles give this skillet cornbread the perfect hint of spice, and when served fresh out of the oven with a pad of butter you'll be in heaven!
- 1 cup all-purpose flour
- 1.5 cups cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 Tablespoons sugar
- 1 teaspoon salt
- 2 eggs
- 1.5 cups buttermilk
- 3 Tablespoons melted butter
- 1 chipotle, minced
- 1 Tablespoon adobo sauce
Preheat cast iron skillet in oven at 425F
In a mixing bowl add 1 cup flour, 1.5 cups cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 2 Tablespoons sugar. Combine well.
Get 3 Tablespoons of butter melting somewhere, I used a skillet on the stovetop.
In a separate bowl combine 2 eggs, 1.5 cups buttermilk, 2 Tablespoons of the melted butter, 1 minced chipotle, and 1 Tablespoon of adobo sauce. I usually cut off the stem and scrape out the seeds of the chipotle.
Add wet ingredients to the dry ingredients and combine well using a spatula or wooden spoon.
Take the skillet out of the oven (use a hotpad!) and add the remaining Tablespoon of butter. Swish the butter around so the bottom and sides of the skillet are coated.
Add the cornbread mixture to the skillet and form an even layer. Bake for 25-30 minutes. (This batch was baked for 30 minutes).
Let cornbread rest in the skillet for a few minutes after taking it out of the oven, then serve with a helping of guilt-free butter.
I recently made a batch of cornbread using Masa Harina in place of the cornmeal and I thought it was awesome. See Masa Harina Cornbread for details.
For an even sweeter version, add 1-2 additional Tablespoons of sugar or honey.