I have vivid memories of the first time I tried asparagus. I was about four at the time and it was billed to me as “a special treat with (my) lunch”. I’m imagining something spectacular and probably some kind of dessert, and then I am presented with not just asparagus, but mushy, canned asparagus. ::shudders:: I didn’t try it again until I was a teenager since I was convinced that all asparagus would be that way. Imagine my surprise when I realized how wonderful fresh cooked asparagus can be. Even the least picky people probably have a few foods that they think they don’t like. In so many of these situations, I think the real problem was a bad first impression. Your first encounter with the food was not good because in that instance, the food itself was less than ideal. And what does all this have to do with cornbread? Cornbread was another food that I believed I did not care for until fairly recently.

At some time in the recent past, I had cornbread again. It must have been included with my meal because I’m sure I wouldn’t have ordered it. Anyway, same story. Revelation that cornbread is actually good stuff. It was only a matter of time till I made it at home and put my own spin on it. The bread itself is great – a nice basic cornbread recipe that tastes fab and is easy to make. I added cheddar cheese and a dash of chipotle powder to the bread itself and then served it with an awesome chipotle honey butter. Not gonna lie, the butter is kind of a show stopper. We had this with chili (a new recipe I’ll be sharing next week) and it was the perfect accompaniment.


  • 2 cups yellow cornmeal, preferably stone ground
  • 1 cup all-purpose flour
  • 1⁄3 cup sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. chipotle powder
  • 1½ cups buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • ½ cup (1 stick) unsalted butter, melted and
    cooled slightly
  • 1 cup coarsely shredded cheddar cheese (optional)

For the butter: 

  • 4 tbsp. unsalted butter, slightly softened
  • 1 tbsp. honey
  • ¼ tsp. chipotle powder
  • Pinch of coarse


  • 01

    Preheat the oven to 400˚ F. Grease a 9 x 13-inch baking pan. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt and chipotle powder; whisk to blend. In a large liquid measuring cup or other bowl, combine the buttermilk, eggs and butter. Whisk until well blended. Add the wet ingredients to the bowl with the dry ingredients and mix together just until combined. Fold in the cheddar.

  • 02

    Spread the batter into the prepared pan. Bake just until set and the edges begin to pull away from the sides of the pan, about 18-20 minutes. Let cool on a wire rack before slicing and serving.

  • 03

    To make the chipotle honey butter, combine all ingredients in a bowl and mix well. (Note: The measurements above are approximate, as I usually make compound butters to taste. Start here, taste, and adjust to your liking.)


  • Thank goodness you’re back on the cornbread (and asparagus) train! You would definitely be missing out. And now you have a fun recipe to share! Love that butter :)

  • Kerry @ Kerry Cooks

    Heehee, asparagus as a treat! (except in germany where they have gorgeous fresh white asparagus served with butter – amazing). I vividly remember the first time I tried cornbread on a trip to America as a teenager – cake you could eat with dinner – what an amazing country! I still love it today and this recipe looks soooo good Annie! Thanks for sharing as ever.

  • Amelia Savage

    You probably know this already, but Spring Mill State Park has THE BEST stone ground corn meal. That is one thing that gets brought to Florida for me these days, along with Grippos and Ski. :)

  • Marcie

    I’m glad you finally had a good experience with cornbread as I believe it is one of the greatest things in the world. The problem I often have with it, however, is that it is sweet and filled with other veggies. That is not what I know as delicious cornbread. I’m only in love with my grandmother’s version which is salty, cooked in bacon grease, and often a little extra crispy on the edges because she’s easily distracted by our ruckus. It also helps if it is made in the special old muffn pan that is slightly crusted over from multiple use.

  • Molly

    Cornbread is best piping hot and dripping with butter and honey – in my opinion:)

  • Erin @ SimpleSweetSavory

    I’m so glad you tried cornbread again! This recipe looks amazing. I like the Famous Dave’s sweet kind, but it’s also good to change it up with something on the spicier side. I can’t wait to try your chipotle honey butter, too. YUM!

  • Becky Climaldi

    Growing up we would always check the grocery ads for asparagus because we looooooved it and mom would only get it when it was on sale (so unfair lol). I’ve never tried canned asparagus, but I can’t say that I want to. Can’t wait to try this cornbread!

  • Yum! I haven’t found proper cornmeal in France yet, but this renews my vigor for the search, heehee.

  • I’ve always been pretty confident in my adoration of cornbread…but I daresay I’d love it even more smothered in spicy sweet butter!

  • Jenn V

    I’ve tried so many cornbread recipes only to be disappointed time and time again. This is “the one!” Also, the compound butter is sweet and spicy perfection.

  • annieseats

    Love to hear that!

  • Cs

    Annie-I am having a hard time finding chipotle powder…what is the difference between chipotle powder and regular chile powder?

  • annieseats

    Chipotle powder is ground chipotle. I can usually find it in most regular grocery store spice aisles. It has a very different flavor thank chili powder, smokier and spicier. I use it a lot. While it isn’t a must for this recipe (it is for the butter, though, if you’re making it), it is worth investing in some. Good luck!