Hot Honey Cornbread

Hot honey cornbread is a sweet, slightly spicy skillet cornbread finished with a drizzle of chile-infused hot honey. To make it, you whisk together a simple cornmeal batter, stir hot honey right into the mix, and bake it in a hot, buttered cast-iron skillet so the edges turn crisp and golden. A final drizzle of more hot honey over the warm top adds shine and a gentle heat that builds as you eat. What makes this version special is that the sweetness and the heat both come from real raw hot honey rather than sugar and dried spice, so the flavor stays bright. It makes one 9-inch skillet, serves 8, and takes about 40 minutes start to finish.

The Madeline's products that make this work

Week's Hawt Honey

This raw, chile-infused hot honey from Weeks Honey Farm is made with just two ingredients, raw Southern honey and chiles. It comes in Hawt for an everyday kick and Xtra Hawt for a bigger burn. Stirring some into the batter sweetens the cornbread and seasons it at the same time, and the rest goes over the top once the cornbread is out of the oven.

Georgia Wildflower Honey

For the honey butter served alongside, this raw wildflower honey keeps things mellow and floral so there is a cool, sweet contrast to the spiced cornbread. It is 100 percent raw and unfiltered, and a spoonful whipped into softened butter melts into the warm slices.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/3 cup Week's Hawt Honey, plus more for drizzling
• 6 tablespoons butter, melted, plus 1 tablespoon for the skillet
• For the honey butter: 4 tablespoons softened butter, 2 tablespoons Georgia Wildflower Honey, and a pinch of salt

Instructions

1. Place a 9-inch cast-iron skillet in the oven and heat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
2. In a separate bowl, whisk the buttermilk, eggs, hot honey, and the 6 tablespoons of melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are fine, and overmixing makes the cornbread tough.
4. Carefully remove the hot skillet, add the remaining 1 tablespoon of butter, and swirl to coat the bottom and sides. Pour in the batter and smooth the top.
5. Bake for 22 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
6. While the cornbread bakes, whip the softened butter with the wildflower honey and a pinch of salt until light and spreadable.
7. Let the cornbread cool for 5 minutes, then drizzle the warm top generously with more hot honey. Cut into wedges and serve with the honey butter.

Tips and variations

For a richer, more cake-like crumb, increase the hot honey in the batter to half a cup and reduce the buttermilk slightly. If you do not have a cast-iron skillet, bake the batter in a greased 8-inch square pan and add a few minutes to the time. To bump up the heat, choose the Xtra Hawt version or add a drizzle of hot honey to each slice at the table. Leftover cornbread is good split and toasted in butter the next morning, with a little more hot honey on top.

Frequently asked questions

How do you make hot honey cornbread?

Whisk a basic cornmeal and flour batter, stir chile-infused hot honey directly into the wet ingredients, and bake it in a hot, buttered cast-iron skillet at 400 degrees F until golden, about 22 to 25 minutes. Once it is out of the oven, drizzle more hot honey over the warm top so the sweetness and gentle heat carry through every bite.

How spicy is it?

It is mild to moderate and easy to adjust. The hot honey adds sweetness first and a building warmth on the finish rather than sharp heat. For a milder loaf, use the standard Hawt level and skip the final drizzle; for more fire, use Xtra Hawt or add extra hot honey to each slice.

Can I make it without buttermilk?

Yes. Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5 minutes to thicken, then use it in place of the buttermilk. The slight acidity helps the cornbread rise and stay tender.

What should I serve with hot honey cornbread?

It pairs well with chili, barbecue, fried chicken, or a pot of greens, and the honey butter makes it good on its own with coffee. The sweet heat also works alongside sharp cheese or a bowl of soup.

How do I store leftovers?

Wrap cooled cornbread tightly and keep it at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slices in a 300 degree F oven or a buttered skillet, and add a fresh drizzle of hot honey just before serving.

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