Spicy Brown Butter Cornbread with Chipotle Butter |… | Roland Foods

Ingredients

• *for less spice, rinse and dry your peppers before adding them to the bread mixture
• 1/2 cup (one stick) unsalted butter, room temperature
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup white sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1 cup fresh or frozen sweet corn kernels
• 1 cup (two sticks) unsalted butter, room temperature
• 3 tablespoons reserved adobo sauce
• Pinch of white sugar
• Preheat the oven to 400 degrees F. Lightly butter a 9 inch cast iron skillet and allow to preheat inside the oven.
• In a large bowl, combine the dry ingredients for the cornbread.
• Carefully drain the chipotle peppers on a paper towel, and remove the seeds. Chop finely and set aside.
• To brown the butter, heat the 1/2 cup of unsalted butter in a saucepan over medium heat until frothy, golden, and nutty. Remove from heat and allow to cool slightly.
• With a rubber spatula, fold in the chopped chipotles and corn kernels.
• Carefully remove the hot cast iron from the oven, and pour the batter into the pan. Bake until risen, golden, and a toothpick inserted into the center comes out clean (about 22-25 minutes).
• Serve the cornbread warm, with the chipotle butter spread liberally on top. Enjoy!