Cast-Iron Cornbread with Hot Sauce Butter and Mango Chutney

Cast-Iron Cornbread with Hot Sauce Butter and Mango Chutney
Staff Writer

Kevin Marple

This cast-iron cornbread has a Southern kick unlike any other. FT33 gives their inhouse specialty, cornbread, a kick with hot sauce, butter, mango chutney, and bacon to give it an original, yet classic, taste.

6
Servings
703
Calories Per Serving
Deliver Ingredients

Ingredients

For the cornbread

  • 2  Tablespoons  bacon drippings
  • 2  Cups  cornmeal
  • 1/2  Cup  sifted flour
  • 1  Teaspoon  baking powder
  • 1  Teaspoon  egg, lightly beaten
  • 2  Cups  buttermilk

For the hot sauce butter

  • sticks butter
  • 5  Tablespoons  Tabasco

For the mango chutney

  • 1  Teaspoon  coriander
  • 1  Teaspoon  cumin
  • ½  Teaspoon  cayenne
  • ½  Teaspoon  turmeric
  • ¼  Teaspoon  cardamom
  • 1  Cup  vinegar
  • 1  Cup  brown sugar
  • cloves garlic, minced
  • 1½  Teaspoon  minced ginger
  • mangos, peeled, pitted, and diced

Directions

For the cornbread

Preheat the oven to 450 degrees.

Put the drippings in a 10-inch cast-iron skillet and place it in the oven for a few minutes until it is sizzling.

Mix the dry ingredients together and set them aside.

Whisk the egg and buttermilk, then mix them with the dry ingredients.

Take the skillet out of the oven and pour the hot oil into the batter and mix.

Pour the batter into the skillet and bake for 20 minutes until the cornbread is brown on top and pulling away from the sides of the pan.

Immediately upon taking the cornbread out of the oven, serve it with a slice of hot sauce butter on top and a side of mango chutney.

For the hot sauce butter

Dice up the butter and place it in a mixing bowl.

Using the whisk attachment and whip the butter at medium speed until it softens and lightens in color for about 5-7 minutes.

Add the hot sauce 1 tablespoon at a time until it is fully emulsified.

Scrape the compound butter out of the bowl and onto a piece of parchment paper. Roll it into a cylinder and refrigerate.

For the mango chutney

Stir the coriander, cumin, cayenne, turmeric, and cardamom in a large sauce pan over medium-high heat for a couple of minutes to release the flavor.

Add the vinegar, brown sugar, garlic, and ginger; stir until it comes to a boil.

Add the mangos and let it return to a boil. Lower it to a simmer and stir occasionally for 1-2 hours or until it has a thick consistency and then it let cool.

Nutritional Facts

Total Fat
9g
13%
Sugar
30g
33%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
141g
100%
Protein
15g
33%
Vitamin A, RAE
26µg
4%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
569mg
57%
Choline, total
12mg
3%
Fiber, total dietary
7g
28%
Folate, total
156µg
39%
Iron, Fe
8mg
44%
Magnesium, Mg
91mg
28%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
1030mg
100%
Selenium, Se
19µg
35%
Sodium, Na
1886mg
100%
Thiamin
1mg
91%
Water
63g
2%
Zinc, Zn
2mg
25%

Cornbread Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cornbread Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.