Chipotles give this skillet cornbread the perfect hint of spice. Their sweet, smoky flavor is a natural fit for cornbread, and a generous helping of butter with each slice will have your loved ones coming back for more. So good!
In a mixing bowl, add 1 cup flour, 1½ cups cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons sugar. Combine well.
Get 3 tablespoons of butter melting somewhere (I used a skillet on the stove top).
In a separate bowl, combine 2 eggs, 1½ 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.
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 hotpad!) 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 guilt-free butter.
We’re using a 10″ cast-iron skillet to help form a distinct crust, but you’ll get an equally tasty result if you use a similar-sized baking dish.
For an even sweeter version, add 1-2 additional tablespoons of sugar or honey.