Hot Honey Cornbread
This is the cornbread recipe you need to make! Hot honey, butter, and sour cream create a succulent cake-like crumb with just a touch of spicy sweetness.
Servings: 8 slices
Calories: 500kcal
Equipment
- Cast Iron Skillet
Ingredients
- 12 Tbsp butter, divided $1.78
- 1 cup honey $2.99
- 1/4 tsp red pepper flakes $0.09
- 2 eggs $0.36
- 1 1/4 cup sour cream $1.49
- 1 cup cornmeal $0.37
- 1 cup all-purpose flour $0.13
- 1 1/2 tsp salt $0.05
- 2 tsp baking powder $0.12
Instructions
- Set a rack in the middle of your oven and preheat to 400°F. In a microwave-safe bowl, add 4 tablespoons of butter, honey, and red pepper flakes. Microwave in 30-second spurts until the butter has melted and comes to a soft simmer. Mix.
- In a separate bowl, mix the cornmeal, flour, salt, and baking powder.
- In a 10-inch cast iron skillet, melt the remaining butter. Add all but two tablespoons of the melted butter to a large bowl. Leave the remaining two tablespoons of butter in the cast iron pan. Add the sour cream to the butter in the bowl and mix. Add the eggs to the butter and sour cream and mix.
- Add the dry ingredients to the wet ingredients and fold them together until a batter forms.*
- Swirl the cast iron skillet to cover the bottom and sides with butter, and then add the batter.
- Bake the cornbread until a thermometer registers 190°F or until a toothpick inserted in the middle comes out with just a touch of moisture, about 25 to 30 minutes. Top with the hot honey butter.
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Notes
* Use a large rubber spatula to fold. First, cut through the center of the bowl with the edge of the spatula. When the spatula hits the bottom of the bowl, twist it to the right to scoop the wet ingredients, and bring the spatula back up to the top of the bowl, where the wet will mix with the dry. Rotate the bowl a quarter turn. Repeat.
Nutrition
Serving: 1slice | Calories: 500kcal | Carbohydrates: 63g | Protein: 6g | Fat: 26g | Sodium: 708mg | Fiber: 2g