Smoky Chipotle Cheddar Cornbread

Smoky Chipotle Cheddar Cornbread

Skillet cornbread turns smoky and sharp with chipotle chiles and melted cheddar folded through.

Total 40 min Makes 8 slices Calories 305/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This skillet cornbread bakes up with a crisp, buttery crust and a tender, moist crumb studded with sharp cheddar and smoky chipotle peppers. The chipotle adds a slow-building heat that plays well against the sweetness of the cornmeal base, making it a good match for chili, barbecue, or a simple bowl of beans. A cast iron skillet, heated before the batter goes in, gives the edges an extra-crisp finish.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 1 teaspoon adobo sauce, from the chipotle can
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 tablespoon unsalted butter, for the skillet

Method

  1. Place a 9-inch cast iron skillet in the oven and preheat to 400°F (200°C), letting the skillet heat for at least 10 minutes.

  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, minced chipotle peppers, and adobo sauce.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined, with no dry streaks remaining.

  5. Fold in the shredded cheddar cheese, mixing just enough to distribute it evenly.

  6. Carefully remove the hot skillet from the oven and add the tablespoon of butter, swirling to coat the bottom and sides.

  7. Pour the batter into the hot skillet, spreading it evenly to the edges.

  8. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

  9. Let the cornbread cool in the skillet for 10 minutes before slicing into wedges and serving.

Rate this recipe

★ 3.9 (1)

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    Smoky Chipotle Cheddar Cornbread

    This skillet cornbread bakes up with a crisp, buttery crust and a tender, moist crumb studded with sharp cheddar and smoky chipotle peppers. The chipotle adds a slow-building heat that plays well against the sweetness of the cornmeal base, making it a good match for chili, barbecue, or a simple bowl of beans. A cast iron skillet, heated before the batter goes in, gives the edges an extra-crisp finish.

    40 min 8 slices 305 cal

    Ingredients

    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 cup buttermilk
    • 2 large eggs
    • 6 tablespoons unsalted butter, melted
    • 2 tablespoons chipotle peppers in adobo sauce, minced
    • 1 teaspoon adobo sauce, from the chipotle can
    • 1 1/2 cups sharp cheddar cheese, shredded
    • 1 tablespoon unsalted butter, for the skillet

    Method

    1. 1

      Place a 9-inch cast iron skillet in the oven and preheat to 400°F (200°C), letting the skillet heat for at least 10 minutes.

    2. 2

      In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

    3. 3

      In a separate bowl, whisk together the buttermilk, eggs, melted butter, minced chipotle peppers, and adobo sauce.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir just until combined, with no dry streaks remaining.

    5. 5

      Fold in the shredded cheddar cheese, mixing just enough to distribute it evenly.

    6. 6

      Carefully remove the hot skillet from the oven and add the tablespoon of butter, swirling to coat the bottom and sides.

    7. 7

      Pour the batter into the hot skillet, spreading it evenly to the edges.

    8. 8

      Bake until the top is golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes.

    9. 9

      Let the cornbread cool in the skillet for 10 minutes before slicing into wedges and serving.