skillet cornbread with chipotle butter

How To Make skillet cornbread with chipotle butter

• Step 1
  preheat the oven to 400°. Place a 10 inch cast iron skillet in the oven to heat.
• Step 2
  In mixing bowl, mix the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the eggs, buttermilk, oil, corn and green onions. Gently fold the wet ingredients into the dry ingredients just until the mixture forms a batter.
• Step 3
  Carefully remove the hot cast iron skillet from the oven, add the oil and swirl to coat the pan. Pour the batter into the hot skillet. Bake for 20 to 25 minutes or until the cornbread is Golden Brown and Springs back to the touch.
• Step 4
  Chipotle butter: 8 ounces unsalted butter, softened at room temperature, two sticks one canned chipotle pepper in adobo sauce, puree juice of one lime salt to taste place the chipotle pepper in a bowl of a food processor and purée until smooth. Add the softened butter, lime juice and salt and blend well. Serve at once or refrigerate and bring to room temperature before using. Makes 1 cup.
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