Tag Archives: chipotle

Southern-Style Cornbread & Chipotle-Lime Honey Butter

Southern-Style Cornbread & Chipotle-Lime Honey Butter99% of the time, I’m a biscuit kind of person. You’re making eggs? Great! I’ll make biscuits. Soup for dinner? Let me slap some biscuits together for you! It’s literally any hour of the day or night? Fantastic–let’s have biscuits.

Yes, biscuits are my answer to just about everything. But there’s something about snow that makes me want cornbread. Even the light dusting we had yesterday–it just screams cornbread to me. Where others might grab bread and milk when they are preparing to hunker down, I grab a pound of cornmeal.

Southern-Style Cornbread & Chipotle-Lime Honey ButterNow, there are two kinds of cornbread. In the north, cornbread is cakey and sweet. That’s all fine and good, but when I want cornbread, I want it southern–sturdy and deeply savory with crisp edges. It’s just as good sandwiched with a fried egg as it is as a side to soup or roast chicken.

My favorite cornbread requires just seven ingredients: yellow cornmeal, baking powder, salt, buttermilk, an egg, melted butter, and bacon fat. Yes, bacon fat. It makes the edges of this cornbread outrageously delicious and, of course, keeps it from sticking to the pan. Don’t have bacon fat lying around? Just substitute a tablespoon of neutral-flavored oil. It won’t have the same depth of flavor, but your cornbread will still come out of the oven with crispy edges.

You may also have noticed that there is no flour in this cornbread. This means it just happens to be gluten-free 😊

Southern-Style Cornbread & Chipotle-Lime Honey ButterWhile this recipe contains only a few ingredients, it needs a little technique to make the finished cornbread irresistible. The batter comes together in just a few minutes. Before you go to bake it though, make sure to get the pan nice and hot. I heat a cast iron skillet over medium-high for a good three minutes before swirling in the bacon fat. While the pan is still heating on the stove, I scrape in the batter and then let it cook for a minute before sliding it into the oven. This minute on the burner is just more assurance that the finished cornbread will have a great crispy edge.

Southern-Style Cornbread & Chipotle-Lime Honey ButterOne of my favorite things about making cornbread? It’s ready to eat just minutes after it comes out of the oven. I spend so many hours of my life waiting for things to cool–I love that this recipe doesn’t require that sort of tedium. In the ten minutes that I waited before slicing into this cornbread, I had time to whip up a simple Chipotle-Lime Honey Butter. While this Southern-Style Cornbread is perfectly delicious with a pat of regular butter, this spicy, tangy, slightly sweet butter really brings it over the top.Southern-Style Cornbread & Chipotle-Lime Honey Butter

Southern-Style Cornbread
makes about 8 servings

2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon Kosher or sea salt
1 1/2 cups buttermilk
2 large eggs, room temperature
4 tablespoons unsalted butter, melted
1 tablespoon bacon fat (or neutral-flavored oil)

Preheat oven to 425F.

In a large mixing bowl, whisk together cornmeal, baking powder, and salt. Set aside.

Combine buttermilk and eggs in a measuring cup. Whisk together with a fork. Fold into dry ingredients. Fold in melted butter.

Heat an 8- or 9-inch oven-safe skillet over medium-high heat for at least 3 minutes. Add bacon fat and coat. Add cornbread batter. Cook for one minute before transferring to the oven. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.

Let cornbread cool for ten minutes before slicing into wedges and serving with Chipotle-Lime Honey Butter.

Chipotle-Lime Honey Butter
makes about 1/4 cup

1/4 cup butter, softened to room temperature
zest of 1 lime
1/2 teaspoon chipotle chile powder
1/4 teaspoon Kosher or sea salt (omit if using salted butter)
1 teaspoon honey

Combine all ingredients in a small mixing bowl. Mash together with a fork. Taste and adjust chile powder by up to 1/4 teaspoon. Transfer compound butter to a serving dish.

Chipotle-Sweet Potato Hummus & Homemade Pita Chips

Chipotle-Sweet Potato Hummus & Homemade Pita ChipsHello out there!

Sorry for the radio silence these last two weeks–I had a lot going on the last week of my vacation in Texas, and then caught a cold immediately after returning to NYC. Oy. I’m far from 100%, but I just *had* to get a new recipe on here before this week ended. And so, here we are.

I had more than my fill of heavy holiday food this year, so I’m taking a bit of a break from all the sugar this month. Don’t fret–I have about six new sweets lined up and ready to go for February 😊 Until then though, I’m planning to stay on the savory side.

Chipotle-Sweet Potato Hummus & Homemade Pita ChipsToday, I’m bringing you one of my favorite healthy snacks: Chipotle-Sweet Potato Hummus with Homemade Pita Chips. Oh, is this stuff good. The hummus is made with the usual suspects: chickpeas, tahini (sesame seed paste), garlic, lemon, and salt, in addition to sweet potato and chipotle chile powder. Its rich, lightly sweet, and smoky flavor is absolute heaven on crispy pita chips!

You can feel good about eating this hummus, too–in addition to being rich in vitamins and full of protein and fiber, it’s made without an excess of olive oil. Don’t get me wrong, I love olive oil, but I’ve found that I prefer it to be drizzled over the top rather than whirled into my hummus.

Chipotle-Sweet Potato Hummus & Homemade Pita ChipsChipotle-Sweet Potato Hummus & Homemade Pita ChipsChipotle-Sweet Potato Hummus & Homemade Pita ChipsFor years, I made hummus with oil. It was delicious, but any refrigerated leftovers became hard and crumbly. I don’t know about you, but I think hummus should be soft and luxurious. After seeing the method used on The Amateur Gourmet, I swapped olive oil for chickpea canning liquid (aka aquafaba), and the rest is history. Using the canning liquid instead of the usual olive oil means there is no hardened fat in my refrigerated leftover hummus, leaving it soft and smooth for days. And since olive oil is drizzled over the top before serving, there’s definitely no lack of flavor!

Chipotle-Sweet Potato Hummus & Homemade Pita ChipsChipotle-Sweet Potato Hummus & Homemade Pita ChipsChipotle-Sweet Potato Hummus is a great spread for sandwiches and dip for raw vegetables, but I love it on pita chips. You could, of course, use any of the excellent brands out there, but why not make your own? My homemade pita chips come together in a flash and require only three ingredients. Simply brush wedges of pita with olive oil, sprinkle them with salt, and bake for 12-15 minutes, until crisp. That’s it! Once they’re cool enough to handle, pair them with some hummus and enjoy 😊Chipotle-Sweet Potato Hummus & Homemade Pita Chips

Chipotle-Sweet Potato Hummus
makes about 2 cups

2 medium sweet potatoes, scrubbed and dried
1 15-ounce can low-sodium chickpeas (beans and liquid)
1 cloves garlic, minced
3 tablespoons tahini
1 tablespoon fresh lemon juice
1 teaspoon chipotle chile powder
3/4 teaspoon Kosher or sea salt
extra virgin olive oil, for drizzling

Preheat oven to 400F. Stab sweet potatoes several times with a fork. Wrap sweet potatoes individually in foil. Bake directly on the rack for 45-60 minutes, until tender. Let cool until you can handle them. Slice sweet potatoes in half lengthwise. Remove and discard the skins.

Open the can of chickpeas. Drain canning liquid into a small bowl, and reserve. Rinse chickpeas with water.

In the bowl of a food processor, combine sweet potato, chickpeas, minced garlic, tahini, lemon juice, chipotle powder, and salt. Add 6 tablespoons of the chickpea canning liquid. Process ingredients until smooth. Add more chickpea liquid by the tablespoon until the desired consistency is reached.

Remove hummus to a serving bowl. Serve at room temperature or cold with a drizzle of olive oil.

Chipotle-Sweet Potato Hummus will keep in an airtight container in the refrigerator for up to three days.

Homemade Pita Chips
makes 32 chips, about 3-4 servings

4 whole pitas (I used whole wheat)
1 tablespoon extra virgin olive oil
Kosher or sea salt, for sprinkling

Preheat oven to 375F. Line a baking sheet with parchment.

Slice pitas into eighths. Arrange wedges in an even layer on prepared pan. Brush each wedge with olive oil and sprinkle with salt. Bake 12-15 minutes, until crisp.

Let pita chips cool until they can be handled, 5-10 minutes. Serve immediately.

Pita chips will keep in an airtight container at room temperature.