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Chipotle Hot Honey Skillet Cornbread Recipe

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4.3 from 244 reviews

This Chipotle Hot Honey Skillet Cornbread recipe delivers a delightful balance of smoky, spicy, and sweet flavors combined in a moist, golden cornbread baked in a cast-iron skillet. Infused with chipotle peppers, adobo sauce, fresh jalapeños, and drizzled with hot honey, this cornbread is a perfect savory-sweet side that complements a variety of meals or stands out on its own as a flavorful snack.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1⅓ cups (208 g) fine-ground yellow cornmeal
  • ⅔ cup (80 g) all-purpose flour
  • 2 tbsps (25 g) granulated sugar
  • 1½ tsps (6 g) baking powder
  • ½ tsp (2 g) baking soda
  • 1 tsp (6 g) fine sea salt

Wet Ingredients

  • 1 cup (240 ml) whole buttermilk (or 2%)
  • ½ cup (120 g) full-fat sour cream (or whole-milk Greek yogurt)
  • 2 large eggs
  • 6 tbsps (85 g) unsalted butter (melted, divided)
  • 2 tbsps (30 ml) avocado oil (or vegetable oil)
  • ¼ tsp (1 ml) liquid smoke
  • 1 chipotle pepper in adobo (finely minced)
  • 1 tbsp (15 g) chipotle adobo sauce

Additional Ingredients

  • ¼ cup (~35 g) finely diced fresh jalapeño (seeds and ribs removed)
  • 4 tbsps (84 g) hot honey (divided)

Instructions

  1. Preheat Oven and Skillet: Place a 10-inch (25 cm) cast-iron skillet in the oven and preheat the oven to 400°F (204°C). Leave the skillet in the oven for at least 10 minutes once the oven reaches the target temperature to ensure it is thoroughly heated.
  2. Mix Dry Ingredients: In a large bowl, whisk together the fine-ground yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, whisk the whole buttermilk, sour cream, eggs, 5 tablespoons (71 g) of the melted butter, avocado oil, liquid smoke, minced chipotle pepper, and chipotle adobo sauce until well blended.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and fold gently until there are no dry pockets of flour or cornmeal remaining. Avoid overmixing to prevent toughness. Allow the batter to rest for 5 minutes so the cornmeal can absorb some of the liquid.
  5. Prepare the Skillet: Carefully remove the hot cast-iron skillet from the oven. Add the remaining 1 tablespoon (14 g) of melted butter and swirl it to coat the bottom and sides evenly. Evenly scatter the diced jalapeños across the bottom of the skillet and drizzle 3 tablespoons (63 g) of hot honey over the jalapeños.
  6. Add Batter and Bake: Spoon the rested cornbread batter over the jalapeños and hot honey in the skillet, spreading it evenly, taking care not to disturb the jalapeños underneath. Bake in the preheated oven for 15 to 20 minutes until the cornbread is golden around the edges and a toothpick inserted near the center comes out with a few moist crumbs.
  7. Cool and Serve: Allow the cornbread to cool in the skillet for 10 to 15 minutes. Drizzle the remaining 1 tablespoon (21 g) of hot honey over the top before slicing and serving for a delicious, spicy-sweet finish.

Notes

  • Do not overmix the batter to maintain a tender cornbread texture.
  • Using a hot cast-iron skillet helps achieve a crispy bottom crust.
  • You can substitute sour cream with whole-milk Greek yogurt if preferred.
  • Remove seeds and ribs from jalapeños to control the heat level.
  • Resting the batter before baking enhances moisture and texture.
  • Use full-fat dairy for best flavor and richness.
  • Adjust hot honey quantity to taste for spiciness and sweetness balance.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/chipotle-hot-honey-skillet-cornbread-recipe/