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!
- 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
- 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!
- 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
Keywords: cornbread, hot honey cornbread, mike's hot honey, sweet cornbread, spicy cornbread, cast iron baking, cast iron cornbread, cast iron recipe, southern cooking