this cornbread acquires a delicious crust from baking it in a cast iron skillet. The chipotle butter is delicious spread on the hot cornbread or and grilled corn, grilled fish, fresh vegetables or grilled steak.Source unknown
1preheat the oven to 400°. Place a 10 inch cast iron skillet in the oven to heat.
2In 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.
3Carefully 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.
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.