Name: Hot Honey Cornbread
Prep time: 10 min
Cook time: 24 min
Ingredients: 3/4 cup Yellow Cornmeal ((ground)); 1 cup Flour; 1/2 cup Sugar; 2 Tablespoons Hot Honey *; 2 teaspoons Baking Powder; 1/2 teaspoon Salt; 4 Tablespoons Butter ((melted)); 1/4 cup Oil ((canola, vegetable, olive, etc)); 1 cup Milk ((2%, whole, or buttermilk)); 1 large Egg; 1 large Egg Yolk; 1/2 cup Butter ((1 stick, softened)); 1/4 cup Hot Honey

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This moist and fluffy hot honey cornbread is sweet, slightly spicy, and absolutely packed with flavor from the very first bite! This is the most irresistible cornbread topped with hot honey butter you will ever make, and it comes together in just one bowl in under 30 minutes, making it the easiest and most flavorful side dish.

I am a huge cornbread fan, but that wasn’t always the case! I was wary of dry, crumbly cornbread, where I would need to drink an entire glass of water just to get it down. I set out to create the best cornbread recipe, and it has been such a huge hit on Modern Honey.

So, I decided that since hot honey is having a moment right now, we should try making a hot honey cornbread with hot honey butter as the star of the show. Because why not combine salty and sweet all in one bite? You will love this moist, flavorful, sweet, and spicy cornbread recipe!

I am super excited to share this homemade honey cornbread recipe with you because I can guarantee it will be a hit at your dinner table or potluck.

Looking for more homemade cornbread recipes? My 5-Star Moist Cornbread is super popular and a staple recipe everyone should have up their sleeve! Also, try out Cornbread Muffins and Jalapeño Cheddar Cornbread, which are reader favorites you will not want to miss!

Why you will love this recipe:

Sweet, spicy, and buttery all at once — the hot honey adds a gentle kick that perfectly balances the sweetness of the cornbread without being overpowering, making it totally addictive and unlike any cornbread you have had before!
One bowl, 30 minutes, no mixer needed — this is a simple, fuss-free recipe that comes together incredibly fast with basic pantry ingredients you likely already have on hand.
The homemade hot honey butter takes it over the top — drizzled warm right out of the oven, it melts into every golden crack and makes this cornbread feel like something you would order at a restaurant.

Ingredients:

Yellow Cornmeal — the star of the show! Yellow cornmeal gives this cornbread its classic texture, golden color, and that signature slightly gritty bite that sets real homemade cornbread apart from the boxed stuff. Use a fine or medium grind for the best results.
All-Purpose Flour — balances out the cornmeal and gives the cornbread structure so it holds together without becoming too dense or crumbly. The combination of flour and cornmeal is what gives this recipe its perfect tender crumb.
Sugar — just enough to add a touch of sweetness without making this taste like cake. It also helps with browning and gives the crust that beautiful golden finish.
Hot Honey — the secret ingredient that makes this recipe completely unique! Hot honey adds a sweet, floral, slightly spicy depth of flavor that works beautifully baked right into the batter. It also keeps the cornbread incredibly moist.
Baking Powder — the leavening agent that gives this cornbread its light, fluffy rise. Make sure yours is fresh for the best lift!
Salt — never skip the salt! It balances the sweetness and enhances every other flavor in the recipe.
Butter — adds richness, flavor, and that irresistible melt-in-your-mouth quality. Use unsalted butter so you can control the salt level in the recipe.
Oil (Canola or Vegetable) — using both butter and oil is the key to cornbread that is rich and flavorful but also stays incredibly moist. Oil keeps the texture tender even after it cools.
Milk (Whole, 2%, or Buttermilk) — adds moisture and brings the batter together. For the absolute best flavor and texture, use buttermilk if you have it — the slight tang complements the hot honey beautifully and makes the crumb extra tender.
Egg + Egg Yolk — the whole egg binds the batter while the extra yolk adds richness and gives the cornbread a more tender, bakery-style texture. This is a small trick that makes a big difference!
Homemade Hot Honey Butter — drizzled generously over the top the moment it comes out of the oven, this finishing touch is non-negotiable. It soaks into the warm cornbread and creates the most incredible sweet and spicy glaze on top.

How to make the Best Hot Honey Cornbread:

Preheat the Oven. Set the oven to 350°F. Line an 8×8-inch or 9×9-inch square baking dish or a 9-inch round cake pan with parchment paper or grease with non-stick cooking spray. Even if you are using parchment paper, lightly spray with non-stick cooking spray as well. For this recipe, an 8×8-inch baking pan is recommended.
Combine Ingredients. In a large bowl, whisk together the cornmeal, flour, sugar, hot honey, baking powder, and salt until well combined. Add the melted butter, oil, milk, egg, and egg yolk and mix until smooth. Stir gently until just combined and be careful not to overmix — this is the key to achieving that perfectly tender, fluffy crumb!
Rest the Batter. Let the batter sit for 5 to 10 minutes to allow the cornmeal to soften and fully incorporate with the wet ingredients. This small but important step makes a big difference in the final texture of your cornbread.
Bake. Pour the batter into the prepared pan and bake for 24 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Watch carefully toward the end of baking — you never want to over bake cornbread or it will dry out quickly!
Cool and Serve. Allow the cornbread to cool for about 10 minutes before slicing. For an optional but highly recommended finishing touch, melt 2 to 3 tablespoons of butter and mix with a drizzle of hot honey, then brush generously over the top of the cornbread the moment it comes out of the oven. This adds incredible moisture, rich buttery flavor, and that gorgeous sweet and spicy finish that makes this hot honey cornbread so good. Serve warm and enjoy!

How to make Homemade Hot Honey Butter:

To make hot honey butter, the typical ratio is 2 parts butter to 1 part hot honey. This ensures a smooth, spreadable consistency with the right balance of sweetness and richness. You can also make a regular honey butter if you don’t want too much spice.

1/2 cup butter
1/4 cup hot honey

What are some cornbread mix-ins?

Shredded cheddar cheese, pepper jack, or monterey jack
Jalapeños (fresh, pickled, or canned)
Crumbled bacon
Diced green chiles (drained and patted dry)

Frequently Asked Questions (FAQ’s):

Can I make this honey cornbread in a cast iron skillet?

Absolutely, and we highly recommend it! A preheated cast iron skillet gives this cornbread an incredibly crispy, golden bottom crust that you simply cannot achieve in a regular baking dish. It also holds heat beautifully and makes for a stunning presentation straight to the table.

Can I use regular honey instead of hot honey?

Yes! If you prefer a milder, classic sweet cornbread, regular honey works perfectly in this recipe. You can also make your own hot honey at home by warming honey with red pepper flakes to control exactly how much heat you want.

Can I make this cornbread ahead of time?

Yes! This cornbread can be made a day ahead and stored covered at room temperature in an airtight container. When you are ready to serve, warm it in the oven at 300°F for about 10 minutes and add a fresh drizzle of hot honey butter right before serving to bring it back to life.

Can I make this cornbread in a 9×13 pan?

Yes, you can absolutely make this hot honey cornbread in a 9×13 pan — just make sure to double the recipe so the batter fills the pan properly and you get that perfect thick, fluffy texture! Simply pour the doubled batter into a greased 9×13 baking dish and keep in mind that because the batter will be spread thinner than in an 8×8 pan, it will bake faster. Start checking for doneness around 15 to 18 minutes and pull it out as soon as the top is golden brown and a toothpick inserted into the center comes out clean. A 9×13 pan is actually a great option when you are feeding a larger crowd and need more pieces.

Storage:

Room Temperature: Store leftover cornbread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. Keep it away from direct sunlight or heat to prevent it from drying out.

Refrigerator: For longer storage, keep cornbread in an airtight container in the refrigerator for up to 5 days. Warm individual slices in the microwave for 20 to 30 seconds or reheat in the oven at 300°F until warmed through.

Freezer: This cornbread freezes beautifully! Wrap individual slices tightly in plastic wrap and place them in a zip-lock freezer bag for up to 3 months. Thaw at room temperature or warm directly from frozen in the oven at 325°F for 10 to 15 minutes. Top with more honey butter.

Corn Recipes:

Are you wondering what to make with corn? I have some popular corn recipes that are always a hit! The Mexican street corn pasta salad is a fun twist on a pasta salad.

Hot Honey Cornbread