Old fashioned, locally ground yellow cornmeal, pastured dairy, seasonal berries, raw honey and smoky chipotle are combined in this variation of traditional skillet cornbread..
1 1/4 cups stone-ground cornmeal
1 1/4 cups unbleached, organic all-purpose flour
1 1/2 teaspoons aluminum-free baking powder
1/2 aluminum-free teaspoon baking soda
1 1/4 teaspoons coarse sea salt
1 large pastured egg
1 3/4 cups fresh buttermilk
3 tablespoons cultured butter
1/2 pint fresh blackberries
1/2 cup filtered water
1 teaspoon freshly-squeezed lemon juice
2 tablespoons raw honey, more or less to taste
1-2 chiles chipotle morita
Remove the stem, seeds and ribs from one or two small chiles chipotle morita and grind into a fine powder. Place the blackberries in a non-reactive pan with the lemon juice, water and chile powder and simmer over medium-low until reduced and thickened. Remove from heat and allow to cool to about 100 degrees then stir in honey to taste. Allow to cool completely.
Combine cornmeal, flour, baking powder, soda and salt in a bowl. In a separate bowl, combine the egg and buttermilk. Slowly stir the buttermilk mixture into the cornmeal mixture until just combined. Don’t over-mix.
Allow the batter to stand while you melt the butter in a 10-inch skillet in a 400 degree oven.
Swirl the cooled blackberry-chipotle sauce into the cornbread batter, leaving it streaky. Remove the skillet from the over and swirl to coat the sides with the hot butter. Pour the batter into the skillet and bake uncovered until just set in the middle, about 25 minutes.
Brush the top of the cornbread with a little more blackberry-chipotle sauce if you think it needs it, then allow to stand 5 minutes before serving.