Recipe: Cast Iron Chipotle Maple Cornbread

Sliced cornbread in cast iron skillet
Photo by Jacopo Werther

Cornbread is one of those notoriously hit-or-miss cooking projects. Will it be rich, moist, and delicious? Or dry and only edible when doused in chili? Great cornbread secrets are passed down from generation to generation because it’s such a fickle side dish, but if you don’t have a Southern Grandma Approved cornbread recipe, never fear: our recipe is savory, fluffy, and nearly foolproof.

And for the vegans, we have a plant-based version of this recipe that’s just as rich and tasty! We’ll be adding that recipe ASAP, but if you’re confident enough in the kitchen to make your own substitutions, you can just replace the dairy & egg ingredients with vegan alternatives.

Cornbread on Parchment

Cast Iron Chipotle Maple Cornbread Recipe

  • 1/2 cup all purpose flour
  • 1/2 cup cornmeal, fine to medium grind
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 oz butter, softened
  • 2T maple syrup
  • 2 whole eggs, lightly beaten
  • 1 cup creamed corn
  • 2 chipotle peppers, seeded and minced
  • 1.5 oz grated cheese (we used aged cheddar)
  • Spray oil or vegetable oil and a paper towel for greasing the skillet

Preheat your oven to 400°F with your cast iron inside.

Whisk together dry ingredients (flour, cornmeal, baking powder, salt).

Gently combine maple syrup and butter. Don’t whisk!

Mix eggs, creamed corn, cheese, and peppers until just combined. Stir in maple butter.

Slowly add the wet mixture to the dry mixture, stirring until just combined again. Don’t overmix!

Carefully remove the hot pan from the oven. Spray or grease by adding a dollop of vegetable oil and spreading with a paper towel. Pour batter into the center of the pan–it will settle on its own, no need to spread it out!

Bake for 25-30 minutes, or until firm but springy in the center. Remember that ovens vary, so check every few minutes from the 25 minute mark!

Allow to cool slightly before slicing and serving.