Skillet Cornbread with Chipotle Honey Butter.
Oh my gosh. This might be the best skillet cornbread of my life.
It’s fluffy and sort of sweet and crunchy at the edges and everything I want cornbread to be.
One of my favorite ways to surprise Eddie is by making cornbread to go with a meal. HE LOVES IT. I mean, loves love loves it. Like, loves it to a point that when we had a chili bar for Max’s first birthday, I ordered two pans of cornbread from a local restaurant and Eddie called and changed the order to FOUR pans.
That’s cornbread dedication.
Also, I was right. It was too much cornbread.
But it was delicious while it lasted!
So THIS cornbread. It’s so delicious and has texture and tastes almost like cake. Cornbread cake!
I’ve made plenty of cornbreads here on the blog before, but it’s been so long and I’ve never made the bread just in the skillet. I LOVE how this turned out. It’s thick and fluffy, the edges are crisp and it has the nicest crumb. I based mine on this recipe which calls for using a 10 inch skillet, but I used a 12 inch and it still works great- it’s just a little thinner.
There is loads of flavor – I used sweet corn kernels over creamed corn. And plain greek yogurt! It gives it such a tender bite.
Oh wait, the butter!
I’ve made lots of compound butters over the years (there are four amazing ones in The Pretty Dish too!) and they are something I love to have on hand. That’s why they are so delish to make – you will probably have extra, can stick it in the fridge and use it SO many different ways.
P.S. this chipotle honey butter is amazing on sweet potatoes. Just sayin’.
For the butter, I like to add honey and adobo sauce from a can of chipotles. I add one (or even just a half) or a diced chipotle pepper, trying to somewhere discard as many seeds as I can. Because seeds are sneaky and definitely hide in the adobo sauce and that makes it spicy!
Now doesn’t this just look like the perfect weekend treat? Make a pan now and you can enjoy it!
Skillet Cornbread with Chipotle Honey Butter
- 1 ¼ cups all purpose flour
- 1 ½ cups finely ground cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅔ cup sugar
- ¾ cup unsalted butter, at room temperature
- 4 large eggs, lightly beaten
- 1 cups sweet corn, fresh or frozen is fine
- 1/3 cup plain greek yogurt or sour cream
- 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 of cinnamon
- pinch of salt
- 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!
- Stir together all ingredients until combined. This stays great in the fridge for a week.
That butter swirl though.