Sweet Chipotle Skillet Cornbread
This ain’t your Grandma’s Cornbread! This Sweet Chipotle Skillet Cornbread packs a wallop of southwestern flavor in every bite with the heat of the Chipotle and the sweetness of the adobo sauce. Both combined with the Dan-O’s Chipotle Seasoning. This is the perfect companion to a nice chili or as a spicy-sweet start to your day!
The Maize Runner
Here’s the very simplified story of the origins of cornbread, and really corn in general. Our story dates back to about six thousand years ago when corn was first domesticated in Mexico by the indigenous population. They started with wild maize and slowly crossbred corn into the vegetable we know today. Eventually, corn made its way into the United States between three thousand and one thousand years ago. Here, the indigenous people developed a variety of recipes based on the crop, and that included cornbread.
As the Europeans came to the new world, they took with them a variety of crops and knowledge back to their native countries. Chief among them was corn. The crop was rather popular, and many of the Native People’s recipes diffused throughout Europe and the Colonies of America. As time went out, corn became a key player in West Africa when European traders came through the Tans-Atlantic Slave Trade. West Africans quickly took to corn and helped make it a staple in their cuisine. As the Enslaved Africans were forced across the Trans-Atlantic Slave Trade, Cornbread found a home in the American South where enslaved Africans popularized the dish into the staple it is today.
- 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
- Dan-O’s Chipotle
- Preheat cast-iron skillet in the oven at 425 F
- In a mixing bowl add 1 cup flour, 1.5 cups cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 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 melted butter, 1 minced chipotle, and 1 tablespoon of adobo sauce with a healthy amount of the Dan-O’s Chipotle Seasoning.
- 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 hot pad!) 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 butter.