Craving a comforting slice of Southern heaven with a spicy twist? Look no further than this irresistible hot honey cornbread recipe! This golden, buttery delight combines the classic, homey flavors of traditional cornbread with the exciting zing of hot honey. Perfect for cozy family dinners or as a show-stopping side at your next barbecue, this cornbread strikes the ideal balance between sweet and heat. With its crispy edges, tender crumb, and a drizzle of spicy-sweet honey, each bite is a taste of Southern comfort reimagined.
Hot Honey Cornbread Recipe
4
portions10
minutes25
minutes365
kcal35
minutesLaissez l'écran de votre appareil allumé
Ingrédients
170 g 3/4 tasse beurre non salé
150 g 1 tasse cornmeal
95 g 3/4 tasse farine
50 g 1/4 tasse sucre
2 cuillères à café 2 cuillère à café poudre à lever
1/2 cuillère à café 1/2 cuillère à café sel
240 ml 1 tasse buttermilk
2 2 œufs
170 g 1/2 tasse miel
1/4 cuillère à café 1/4 cuillère à café red pepper flakes
Equipement
Mixing Bowl- Fouet
- cast iron skillet
Directions
- Preheat your oven to 200°C (400°F).
- In a microwave-safe bowl, melt half of the butter. Set aside to cool slightly.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk the buttermilk and eggs until well combined.
- Pour the melted butter and buttermilk mixture into the dry ingredients. Stir until just combined. Be careful not to overmix.
- Place the remaining butter in the cast-iron skillet. Put the skillet in the preheated oven for about 5 minutes, or until the butter is melted and bubbling.
- Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides.
- Pour the cornbread batter into the hot skillet, spreading it evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread is baking, prepare the hot honey. In a small microwave-safe bowl, combine the honey and red pepper flakes. Microwave for about 30 seconds, then stir to infuse the flavors.
- When the cornbread is done, remove it from the oven and immediately drizzle the hot honey over the top.
- Allow the cornbread to cool in the skillet for 5-10 minutes before slicing and serving.
Notes
- For an extra kick of heat, you can add 1-2 finely chopped jalapeños to the batter before baking. If you prefer a sweeter cornbread, increase the sugar slightly.
