Skillet Cornbread with Chipotle Honey Butter
This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.
Ingredients
- 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
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 of cinnamon
- pinch of 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
slightly adapted from bon appetit
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