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.

Course Side Dish

Cuisine American

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

Prep Time 15

Cook Time 15

Additional Time: 10

Total Time 40

Servings 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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