Double the chili – triple the fun, is what I always say. But do not worry! This Calabrian Chili Cornbread is not too spicy. In fact, it’s so rich, dense and buttery that I dare to say we need the chili to balance it out. If you want a fun twist on a holiday bread, this Calabrian Chili Cornbread with Whipped Honey Butter is just waiting for you to discover her.
Calabrian Chili Cornbread with Whipped Honey Butter
This is a perfectly rich, perfectly buttery cornbread with a crispy golden top, supremely dense texture, and just the right amount of cheesiness to sweetness to corn ratio. I crave this cornbread all the time, and yes, the honey butter is a must.
Equipment
- 1 Whisk
- 1 Spatula
- 1 box grater
- 1 kitchen scale
- 1 9 by 5-inch loaf tin
Ingredients
For the cornbread:
- 65 grams salted butter melted, see Note*
- 120 grams extra-virgin olive oil
- 3 large eggs
- 240 grams sour cream
- 145 grams canned corn kernels reserving 2 tablespoons of the can’s liquid
- 7 ounces white cheddar cheese Kerrygold Dubliner Cheddar is my favorite
- 1 tablespoon Calabrian chili paste or finely chopped Calabrian chilies
- 130 grams all-purpose flour
- 180 grams finely ground cornmeal see Note**
- 70 grams dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt use half if using Morton’s
- 1/4 cup parsley finely chopped
For the honey butter:
- 113 grams salted butter softened
- 2 tablespoons honey
- 2 teaspoons Calabrian chili paste or chopped Calabrian chilies
Instructions
- Position a rack to the center of the oven and preheat the oven to 350°F convection, or 375°F standard.
- In a large bowl, mix together the 65 grams of melted butter, 120 grams of olive oil, 3 large eggs, 240 grams of sour cream and 140 grams of corn kernels plus 2 tablespoons of the liquid they were stored in. Mix well until smooth.
- Grate in the 7 ounces of cheddar and stir it in along with the tablespoon of Calabrian chili paste.
- Add in the 130 grams of flour, 180 grams of cornmeal, 70 grams of brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt. Mix to form a batter, then fold in the chopped parsley.
- Line a loaf pan with parchment paper and pour in the batter, making sure the top is evenly spread.
- Bake at 350°F convection for 50-60 minutes, until the cornbread is deeply golden brown and no longer jiggling in the center.
- While the cornbread is baking, add all the ingredients for the honey butter to a large bowl. Use an electric hand mixer to whip this into a fluffy butter, around 2-3 minutes of mixing. Transfer this to a bowl.
- Let the cornbread cool for about 45 minutes, or until the pan can be safely handled with bare hands (it can still be warm, but just not hot). Remove the cornbread and slice it with a serrated knife, then serve warm with the honey butter.
Notes
Note* All of these ingredients are listed in grams to improve the accuracy of the bread. Some of the measurements are quite specific, so translating them to cups was erring on the side of inaccuracy.
Note** If you cannot find finely ground cornmeal, blitzing coarse cornmeal in the blender until it is the texture of sand is a great workaround.
