1 rating

Cast-Iron Cornbread with Hot Sauce Butter and Mango Chutney


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.


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


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.