This cornbread has just the right balance between sweet and heat and cooks up in about 25 minutes. The buttermilk, sour cream, and canola oil creates a moist texture on the inside while the melted butter in the pan gives it a nice crunchy crust with a light nutty flavor. Diced chipotles and Wickles Spicy Red Sandwich Relish offer a little smoky kick.
If you aren’t a fan of spicy cornbread, omit the chipotle peppers, increase the cheese to 1 1/3 cups and increase the bacon to 12-15 slices. Customize the cornbread any way you want.
If you want just a delicious plain cornbread, omit the bacon, cheese, peppers, and relish.
While you don’t have to cook the cornbread in a cast iron pan (I used a glass Pyrex baking pan because I don’t have a 10″ cast iron pan yet), it really does make a difference. Whatever you cook it in, just don’t skip the melted butter in the preheated pan.
Keywords: cornbread, Sweet and Spicy Buttermilk Cornbread, buttermilk cornbread,