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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.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Monti Carlo📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●microwave
- ●pan
- ●skillet
📝 Preparation Steps
1
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.
butter, divided ($1.78)12 Tbsphoney ($2.99)1 cup
2
In a separate bowl, mix the cornmeal, flour, salt, and baking powder.
cornmeal ($0.37)1 cupbaking powder ($0.12)2 tsp
3
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.
butter, divided ($1.78)12 Tbspeggs ($0.36)2
4
Add the dry ingredients to the wet ingredients and fold them together until a batter forms.*
5
Swirl the cast iron skillet to cover the bottom and sides with butter, and then add the batter.
butter, divided ($1.78)12 Tbsp
6
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.
honey ($2.99)1 cupbutter, divided ($1.78)12 Tbsp
Nutrition Facts
calories
500 kcal
fat Content
26 g
serving Size
1 slice
fiber Content
2 g
sodium Content
708 mg
protein Content
6 g
carbohydrate Content
63 g
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