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!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Preheat cast iron skillet in oven at 425F
- 2
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.
- 3
Get 3 Tablespoons of butter melting somewhere, I used a skillet on the stovetop.
- 4
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.
- 5
Add wet ingredients to the dry ingredients and combine well using a spatula or wooden spoon.
- 6
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.
- 7
Add the cornbread mixture to the skillet and form an even layer. Bake for 25-30 minutes. (This batch was baked for 30 minutes).
- 8
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.