Cast-Iron Cornbread With Hot Sauce Butter And Mango Chutney
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.
Servings
6
servings
Ingredients
- 2 tablespoon bacon drippings
- 2 cup cornmeal
- 1/2 cup sifted flour
- 1 teaspoon baking powder
- 1 teaspoon egg, lightly beaten
- 2 cup buttermilk
- 4 sticks butter
- 5 tablespoon tabasco
- 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
- 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.
- 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.
- 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.