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
911
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

  • 4 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
  • 3 cloves garlic, minced
  • 1½ Teaspoon minced ginger
  • 3 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
40g
57%
Sugar
11g
12%
Saturated Fat
17g
71%
Cholesterol
7mg
2%
Carbohydrate, by difference
130g
100%
Protein
16g
35%
Vitamin A, RAE
15µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
140mg
14%
Choline, total
11mg
3%
Fiber, total dietary
15g
60%
Folate, total
144µg
36%
Iron, Fe
6mg
33%
Magnesium, Mg
120mg
38%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
670mg
96%
Selenium, Se
15µg
27%
Sodium, Na
1484mg
99%
Thiamin
1mg
91%
Water
31g
1%
Zinc, Zn
3mg
38%

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.