I love how versatile cornbread can be when you move beyond a basic package of Jiffy mix. Sweet or savory, corn kernels or no corn kernels, jalapeños or honey…it’s sometimes hard to decide. This hot honey cornbread with browned butter is the perfect middle ground to get a little bit of a kick while still having that sweetness you’re looking for.
Hot Honey Brings Subtle Heat to the Cornbread’s Sweetness
Hot honey cornbread with browned butter is the perfect compromise to the impossible choice between sweet or spicy cornbread. Sometimes I want a more savory mix with jalapeños but then other times I want a really moist, dessert-like sweet cornbread. For those times I can’t decide, it’s hot honey for the win. I use Mike’s Hot Honey, but any brand you choose will suffice. The spice is super subtle and builds as you eat more. The browned butter adds depth to the sweet flavor profile, making this cornbread an all around more interesting mix to eat.
Everything Tastes Better in a Cast Iron
This cornbread recipe can translate to whatever kind of baking dish you prefer – rectangular pan, muffin tins, anything you want. However, I am partial to a cast iron pan because of the rustic flare it provides. Cornbread (especially when paired with a vegetarian bean chili) is so hearty, cozy, and rustic, so a cast iron just leans in to that vibe. Slice it up and serve like pie!
Don’t Forget to Add Extra Butter and Honey
As soon as you take your hot honey cornbread out of the oven and are ready to serve and enjoy, be sure to pile on the extra butter and honey. If you want more spice, drizzle hot honey all over your cornbread. I opt for standard honey for drizzling to add just a little more sweetness. Then, prepare yourself to eat a LOTTA BUTTA! It’s worth it. Cornbread and butter are the best pairing out there, so don’t skimp!
Chardonnay Pairs Well With Any Cornbread
Of course, even cornbread gets a wine pairing. On its own, cornbread – being a slightly sweet, buttery dish – is an easy pair for Chardonnay. Opt for an oaked Chardonnay rather than unoaked so that you have a richer, fuller-bodied wine with that signature buttery-ness.
If you’re enjoying your cornbread with a main dish, consider pairing your wine to your entrée instead. If your cornbread is accompanying chili or something like BBQ seitan, opt for a red Zinfandel to stand up to a heartier main dish while still being complementary to the spice and heat present.
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Hot Honey Cornbread with Browned Butter
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Hot honey cornbread with browned butter brings together the best of both worlds: sweet and spicy. The heat is subtle and builds as you eat more. Browned butter adds depth to the sweet flavor. Don’t forget to add extra butter and honey for serving!
Ingredients
- 6 tablespoons butter (81 g)
- 2 tablespoons hot honey (44 g)
- 1 tablespoon regular honey (22 g)
- 1/2 cup buttermilk (117 g)
- 1/4 cup whole milk (61 g)
- 1 egg (54 g)
- 3/4 cup cornmeal (115 g)
- 3/4 cup flour (115 g)
- 1 teaspoon baking powder (4 g)
- 1/2 teaspoon baking soda (2 g)
- 1/2 teaspoon salt
- 1 tablespoon oil (12 g)
- Additional honey and butter for serving
Instructions
- Preheat oven to 400°F.
- Heat butter in a pan on the stove over medium heat. Stir consistently until the butter has browned, about 5 to 8 minutes. The butter will become an amber-brown color and will give off a sweet aroma.
- Pour melted browned butter into a medium, heat-safe mixing bowl. Add honey, buttermilk, and whole milk, egg, and oil. Mix until homogenous.
- Add dry ingredients: cornmeal, flour, baking powder, baking soda, and salt. Mix until your cornbread batter has formed.
- Carefully pour the cornbread batter into a cast iron pan or baking dish of your choosing.
- Bake in over for 20-25 minutes. Check at 20 minutes with a toothpick or knife by poking the cornbread in the middle. If no raw batter comes off on the toothpick/knife, your cornbread is ready! Otherwise, bake for an additional 5 minutes.
- Remove the cornbread from the oven and allow to cool for 2-3 minutes. Top with butter and a generous drizzle of honey and serve!
Notes
- Use a mild oil such a vegetable or avocado oil to avoid adding too much unwanted flavor that could come from a grassy, extra virgin olive oil
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
Can’t wait to make this!!
Author
It’s so good! Let me know when you do 🙂