Chipotle Hot Honey Skillet Cornbread

Chipotle hot honey skillet cornbread has smoky chipotle and adobo in the batter, while fresh jalapeños and hot honey cook underneath it in a hot cast-iron skillet. A final drizzle of hot honey adds the sweetness and heat back at the end.

Cast-Iron Cornbread with Chipotle, Jalapeños and Hot Honey

I’ve made a jalapeño cornbread for years, usually adding chili powder and taking it in more of a Mexican-inspired direction. Over time, I found myself liking the smoky flavor of chipotle and adobo more than the chili powder version I’d been making. I wanted something different to make during chili season and this is where I ended up.

The part I like most is putting the fresh jalapeños and most of the hot honey into the hot cast-iron skillet before the batter goes in. They bake at the bottom of the cornbread instead of being mixed throughout it, so the bottom picks up the jalapeño, butter and honey while the chipotle and adobo season the batter itself.

I also use whole buttermilk whenever I can find it. In the stores around me, it’s labeled Bulgarian buttermilk, and I like the cornbread better with it. It’s not a deal breaker if you can’t locate it. Sour cream, melted butter and oil also help keep the cornbread tender too, especially after it cools.

There’s also a quarter teaspoon of liquid smoke in the batter. It sounds like almost nothing, and that’s the idea. The cornbread doesn’t taste like liquid smoke. It’s there to reinforce the chipotle.

The last tablespoon of hot honey goes over the top after baking, so you still taste it separately from the honey that cooked with the jalapeños. Between that, the chipotle, adobo and smoke in the batter, this ended up being the cornbread I wanted next to my favorite chili recipe.

The Decisions Behind This Recipe

• I tried the jalapeño in the batter first, which is how I’d always made jalapeño cornbread, but I liked it much better when I put it directly into the hot skillet. The chipotle and adobo stay in the batter, so the smoky flavor stays, while the fresh jalapeño gets butter and hot honey all to itself at the bottom.
• I also tried putting all of the hot honey in the skillet, but I missed tasting it on the finished cornbread. Holding back a tablespoon fixed that. Most of it still cooks with the jalapeño and butter, but you get hot honey straight from the bottle at the end too.
• I kept the sour cream, butter and oil because I liked the way cornbread stayed soft after it cooled. Butter alone gave me the flavor I wanted, but adding some neutral oil kept the texture softer later. The sour cream gives the batter more moisture without making it loose.
• There’s twice as much cornmeal as flour because I still want this to taste like cornbread, not cake. I use fine-ground yellow cornmeal, and once the batter is mixed, I leave it alone for five minutes before it goes into the skillet. That gives the cornmeal a few minutes to absorb some of the liquid before baking.
• I give the cast iron a full ten minutes in the oven after it reaches 400°F. I want the butter to react as soon as it goes in, because the jalapeño and hot honey follow right behind it. A skillet that has only warmed up while the oven preheats doesn’t give me the same result.

Ingredients

• Fine-ground yellow cornmeal – Fine-ground gives the cornbread a smoother texture while still letting it taste like cornmeal. Avoid cornmeal mix or self-rising cornmeal because the leavening and salt are already in this recipe.
• All-purpose flour – There’s enough flour to give the cornbread support, but not enough to make it cake-like.
• Granulated sugar – Only 2 tablespoons. This is very much a savory cornbread, with the hot honey adding most of the sweetness. If you want a sweeter cornbread, my lemon blueberry cornbread is made with fresh blueberries, lemon zest and a little more sugar.
• Baking powder and baking soda – Both help the cornbread rise, while the baking soda also reacts with the acidity in the buttermilk and sour cream.
• Fine sea salt – Keeps the cornmeal, dairy and chiles from tasting sad.
• Liquid smoke – Measure this one. A quarter teaspoon is enough to support the smoke from the chipotle without tasting like liquid smoke.
• Whole buttermilk – I prefer whole buttermilk for the texture it gives the cornbread. In my stores, it’s often labeled Bulgarian buttermilk, but it’s okay if you can’t find it.
• Full-fat sour cream or whole-milk Greek yogurt – Adds moisture to the batter and helps keep the cornbread tender. Stick with full-fat for this recipe.
• Eggs – Help the cornbread hold together once sliced.
• Unsalted butter – Melted butter goes into the batter for flavor, with another tablespoon held back for the hot cast-iron skillet.
• Avocado oil or vegetable oil – A neutral oil helps the cornbread stay tender after it cools without adding another flavor.
• Chipotle pepper in adobo – Use one pepper from the can and mince it finely. It gives the batter smoky chile flavor without relying on the fresh jalapeño for all of the heat.
• Adobo sauce – This is the sauce from the same can as the chipotle pepper, so you don’t need to buy anything separately.
• Fresh jalapeño – Finely diced with the seeds and ribs removed. This goes directly into the skillet instead of being stirred into the batter.
• Hot honey – Most goes into the skillet with the jalapeño, with the last tablespoon saved for drizzling over the cornbread after baking.

How to Make Chipotle Hot Honey Skillet Cornbread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (heat the skillet)
  Put a 10-inch cast-iron skillet in the oven and preheat everything to 400°F. Once the oven is hot, leave the skillet in there for another 10 minutes. I want the cast iron really hot before anything goes into it because the jalapeños and hot honey are going straight into the pan.
• Step Two (make the batter)
  Whisk the cornmeal, flour, sugar, baking powder, baking soda and sea salt together in a large bowl. In another bowl, whisk the buttermilk, sour cream, eggs, melted butter, oil, liquid smoke, minced chipotle and adobo sauce. Pour the wet ingredients into the dry and fold until you don’t see any dry flour or cornmeal. Stop there. Cornbread doesn’t improve because you kept stirring it.
• Step Three (let it sit)
  Let the batter rest for 5 minutes before it goes into the skillet. That gives the fine-ground cornmeal time to absorb some of the liquid, and I think the texture is better for it.
• Step Four (build the bottom)
  Have the jalapeños and hot honey ready before you pull the skillet from the oven because this part goes fast. Add the remaining tablespoon of butter to the hot pan and swirl it across the bottom and up the sides. Scatter the jalapeños evenly over the bottom, then drizzle 3 tablespoons of hot honey over them.
• Step Five (add the batter and bake)
  Spoon the batter over the jalapeños and hot honey right away, then spread it evenly without stirring up what’s on the bottom. Bake for 15 to 20 minutes, until the cornbread is golden around the skillet and a toothpick inserted near the center comes out with a few moist crumbs. Don’t wait for a completely dry toothpick. That’s how good cornbread turns into dry cornbread.
• Step Six (cool and finish)
  Let the cornbread sit in the skillet for 10 to 15 minutes before slicing. Drizzle the remaining tablespoon of hot honey over the top right before serving.

Recipe Tips

• Have the diced jalapeño and hot honey measured before you remove the skillet from the oven. Once the butter comes in contact with the hot cast iron, you want everything ready to go. This isn’t the time to realize you still need to chop the jalapeño.
• The butter should melt immediately when added to the skillet. If it doesn’t, the skillet probably isn’t hot enough yet. Swirl the butter across the bottom and up the sides before adding the jalapeño.
• Spread the jalapeño evenly across the bottom of the skillet, then drizzle the hot honey over as much of it as you can. Anything you add or pour into one area is going to end up concentrated in a couple of slices.
• Once the jalapeño and hot honey are in the skillet, don’t leave it sitting around before adding the batter. You’ve spent all that time getting the cast iron hot, so use it while it’s hot.
• Start checking at 15 minutes because cast iron and ovens don’t all bake the same. I remove the cornbread when the center is set and a toothpick comes out with a few moist crumbs. A completely dry toothpick is not the goal.
• Give it 10 to 15 minutes before cutting into it. It’s still very hot when it comes out, and I get better slices after it has had time in the skillet.

Storage and Reheating

• Once the cornbread has cooled, remove it from the cast-iron skillet instead of using the skillet as a storage container. Keep it in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate it in an airtight container for up to 5 days. I like the texture at room temperature, so I let refrigerated pieces lose some of their chill or warm them before serving.
• For one or two slices, the microwave is the fastest option. Heat them briefly, around 10 to 20 seconds at a time, until warm. Cornbread can go from warm to tough surprisingly fast in a microwave, so don’t get ambitious.
• To warm several pieces, wrap them loosely in foil and put them in a 300°F oven until warmed through. Add more hot honey after reheating if you want it.
• This cornbread also freezes well. Once completely cool, wrap individual slices tightly and place them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature, then reheat as above. Wait until after reheating to add any extra hot honey.

FAQs

• How spicy is chipotle hot honey skillet cornbread?
  It has some heat, but it’s still easy to eat. The chipotle and adobo give the batter smoky chile flavor, the fresh jalapeño adds more heat, and the hot honey adds sweetness along with it. Removing the jalapeño seeds and ribs keeps the fresh chile from becoming too strong.
• Can I make this cornbread less spicy?
  Yes. I would reduce the fresh jalapeño first because that’s the easiest source of heat to adjust without changing the smoky flavor of the batter. You can also use a milder hot honey. I would leave the chipotle and adobo alone unless you want less of that flavor too.
• Can I make this without a cast-iron skillet?
  You can use another 10-inch oven-safe skillet that can handle a 400°F oven and a full preheat. The bottom may not brown the same way because another pan won’t necessarily heat like cast iron. I wouldn’t use a glass baking dish for this method.
• Can I use a different size cast-iron skillet?
  A 10-inch skillet gives the batter the thickness and bake time I developed the recipe around. A 9-inch skillet will make a thicker cornbread and will require more time, while a 12-inch skillet will make it thinner and bake faster. If you change the skillet size, watch the center rather than relying only on the stated baking time.
• Can I use regular honey instead of hot honey?
  Yes. You’ll lose the chile heat from the hot honey, but you’ll still have chipotle, adobo and jalapeño in the cornbread. Regular honey will give you the same sweetness without that additional heat.
• Can I leave out the liquid smoke?
  Yes. The chipotle and adobo still give the cornbread smoky flavor without it. I wouldn’t add more chipotle to make up for it because you’ll also be adding more heat.
• Can I use Greek yogurt instead of sour cream?
  Yes. Whole-milk Greek yogurt can be used in the same amount as the full-fat sour cream. Stick with a full-fat or whole-milk version for the closest texture.
• Can I use regular milk instead of buttermilk?
  I wouldn’t make that substitution directly. Buttermilk adds both acidity and a thicker consistency, and the acidity is important because baking soda is part of the leavening in this recipe. Regular milk changes more than one thing at once.
• Can I use pickled or canned jalapeños?
  I would stick with fresh jalapeño for this recipe. It goes directly into the hot skillet, while pickled jalapeños contain vinegar and considerably more moisture. I haven’t developed the recipe around that extra liquid, so I wouldn’t consider them interchangeable.
• What do you serve with chipotle hot honey cornbread?
  This is the cornbread I make for chili season. It’s also good with barbecue, pulled pork, smoked meats, beans and hearty soups. I especially like it with foods where hot honey on the side makes sense too.
• Can I make it ahead?
  Yes. I would make it no more than a day ahead, keep it airtight once cool, then warm it before serving. Save any extra hot honey for after reheating.

From My Kitchen Notes

Small observations from the margins.

• I like things that can take some heat.
• I’ve noticed sweetness gets more interesting after it’s been through something.
• I don’t confuse familiar with finished.
• Things get better when I stop putting everything in the same place.
• I can usually tell when I’m trying to improve something and when I’m only making it busier.
• Some things don’t reveal themselves until you cut into them.
• I don’t mind changing a recipe I’ve loved for years if my taste has changed with me.
• I like when the part you don’t see right away has its own reason for being there.

When Sweet and Spicy Belong Together

• Grilled Spicy Honey Garlic Chicken – Honey, garlic, chile heat.
• Pineapple Habanero Hot Sauce – Pineapple, habanero, honey.
• Hot Honey Peach Chicken and Waffle Bites – Peach hot honey, chicken, pickles.
• Slow Cooker Korean BBQ Chicken – Gochujang, honey, Korean BBQ sauce.
• Carolina-Style Brown Sugar Vinegar BBQ Sauce – Brown sugar, molasses, vinegar.

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Chipotle Hot Honey Skillet Cornbread

Chipotle hot honey skillet cornbread is made with chipotle and adobo in a tender buttermilk batter, while fresh jalapeños and hot honey cook directly against a buttered cast-iron skillet. More hot honey is drizzled over the cornbread after baking.

Prep Time15 minutes mins

Cook Time15 minutes mins

Additional Time:10 minutes mins

Total Time40 minutes mins

Course: Side Dish

Cuisine: American

Keyword: buttermilk cornbread, chipotle hot honey skillet cornbread, hot honey cornbread, smoky cornbread, sweet and spicy cornbread

Servings: 8 to 10

Calories: 284kcal

Author: Cathy Pollak

Equipment

• cast iron skillet 10" Preheating the cast ironbefore adding the jalapeños, hot honey and batter provides the direct heat needed for the bottom of the cornbread to brown properly.
• mixing bowls (large and medium). For whisking dry ingredients and wet ingredients.
• whisk Distributes the leaveners evenly through the dry ingredients and mixes the wet ingredients.
• rubber spatula Makes it easier to fold the batter without overworking it and to spread it in the hot skillet.

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
• 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 (from the same can the chipotle pepper was in)
• ¼ cup (~35 g) finely diced fresh jalapeño seeds and ribs removed
• 4 tbsps (84 g) hot honey divided

Instructions

• Place a 10-inch (25 cm) cast-iron skillet in the oven. Preheat the oven to 400°F (204°C), leaving the skillet in the oven for at least 10 minutes once the oven reaches temperature.
• Whisk the fine-ground yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda and sea salt together in a large bowl until evenly distributed.
  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
• In a separate bowl, whisk the whole buttermilk, sour cream, eggs, 5 tablespoons (71 g) melted butter, oil, liquid smoke, minced chipotle pepper and adobo sauce until well mixed.
  1 cup (240 ml) whole Buttermilk, ½ cup (120 g) full-fat sour cream, 2 large eggs, 6 tbsps (85 g) unsalted butter, 2 tbsps (30 ml) avocado oil, ¼ tsp (1 ml) liquid smoke, 1 chipotle pepper in adobo, 1 tbsp (15 g) chipotle adobo sauce
• Pour the wet ingredients into the dry ingredients and fold only until no dry pockets of flour or cornmeal remain. Do not overmix. Let the batter rest for 5 minutes to give the fine-ground cornmeal time to absorb some of the liquid.
• Carefully remove the hot cast-iron skillet from the oven. Add the remaining 1 tablespoon (14 g) butter and swirl to coat the bottom and sides. Scatter the diced jalapeños evenly across the bottom, then drizzle 3 tablespoons (63 g) hot honey over the jalapeños.
  ¼ cup (~35 g) finely diced fresh jalapeño, 4 tbsps (84 g) hot honey
• Immediately spoon the rested cornbread batter over the jalapeños and hot honey. Spread the batter evenly without disturbing the jalapeños on the bottom of the skillet.
• Bake for 15 to 20 minutes, until the cornbread is golden around the perimeter and a toothpick inserted near the center comes out with a few moist crumbs. Do not wait for a completely dry toothpick, which can result in dry cornbread.
• Let the cornbread cool in the skillet for 10 to 15 minutes. Drizzle the remaining 1 tablespoon (21 g) hot honey over the top before slicing and serving.

Notes

• Use fine-ground yellow cornmeal for the texture and hydration intended in this recipe.
• Give the cast-iron skillet the full 10-minute heating time after the oven reaches 400°F (204°C). The skillet needs to be thoroughly hot before the butter, jalapeños and hot honey are added.
• Have the diced jalapeño and measured hot honey ready before removing the skillet from the oven so the batter can be added while the cast iron remains hot.
• Fold the wet and dry ingredients only until the dry pockets disappear. Overmixing can make the cornbread tougher.
• The 5-minute batter rest gives the cornmeal time to begin absorbing the liquid before baking.
• A toothpick with a few moist crumbs is the preferred doneness cue. Waiting until it comes out completely dry can result in overbaked cornbread.
• The hot honey is intentionally divided. Three tablespoons (63 g) cook against the skillet with the jalapeño, while 1 tablespoon (21 g) is reserved for the finished cornbread.
• Full-fat sour cream or whole-milk Greek yogurt can be used. Avoid reduced-fat products, which contain more water and can change the batter.
• For less heat, reduce the amount of chipotle pepper or fresh jalapeño rather than eliminating the adobo sauce entirely.

 

 

If you’re making this Chipotle Hot Honey Skillet Cornbread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

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Nutrition

Nutrition Facts

Chipotle Hot Honey Skillet Cornbread

Amount Per Serving (90 g)

Calories 284 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 65mg22%

Sodium 400mg17%

Potassium 130mg4%

Carbohydrates 34g11%

Fiber 2g8%

Sugar 12g13%

Protein 5g10%

Vitamin A 455IU9%

Vitamin C 5mg6%

Calcium 51mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Chipotle Hot Honey Skillet Cornbread? I’d love to hear how it turned out – leave a comment below and let me know.

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