A 30-minute sweet and spicy cornbread that pairs perfectly with Gladstone Chili—or solo with a generous serving of butter.
Craving something sweet, spicy, and irresistibly buttery? This spicy cornbread is the perfect companion for your Gladstone chili, a barbecue spread, or simply enjoyed warm with a pat of butter. Easy to make and packed with flavour, it’s a must-try.
Golden, fluffy, and with just the right kick, this spicy cornbread brings bold flavour to the table. Perfect for sharing—or keeping all to yourself.
Prep Time:
10 minutes
Cook Time:
25–35 minutes
Serves: 8
Ingredients
½ cup + 1 Tbsp unsalted butter
1/3 cup brown sugar, packed
1 ½ cups yellow cornmeal
¾ cup all-purpose flour
3 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
470ml buttermilk
4 tablespoons Gladstone Hot Chipotle
Step 1: Let’s Get Started
Preheat your oven to 375°F (190°C). Line a 10-inch round baking pan with parchment paper, set aside.
Place the butter in a pan over medium heat and let it melt completely, stirring occasionally. The butter will begin to foam; continue stirring gently to prevent the milk solids from sticking to the bottom. Once the foam subsides, you’ll notice small brown specks forming at the bottom of the pan, and the butter will develop a golden brown hue and a nutty aroma. Quickly remove the pan from the heat at this point to prevent burning, as brown butter can turn quickly. Transfer the butter into a large mixing bowl, add in the remaining 1 Tbsp of butter, allow to cool slightly.
In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
In a large bowl, whisk the melted brown butter and brown sugar until smooth. Add the eggs, one at a time, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Add in the buttermilk and whisk.
Scoop out 1/2 cup of the cornbread batter into a small bowl. Mix in 4 tablespoons of hot sauce until well blended.
Pour the main batter into the prepared pan, spreading it evenly. Add dollops of the spicy batter across the top. Drizzle a few extra splashes of hot sauce over the surface. Using a butter knife, gently swirl the spicy mixture through the batter to create a marbled effect.
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm for the best flavour.
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