Hot Honey Cornbread

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This moist and fluffy hot honey cornbread is sweet, savory, and slightly spicy. This is the most perfect honey 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.

Prep Time10

Cook Time24

Course: Bread, Side Dish

Cuisine: American

Keyword: honey cornbread, hot honey cornbread

Servings:

Author: Modern Honey® - www.modernhoney.com

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

Hot Honey Butter:

1/2 cup Butter (1 stick, softened)
1/4 cup Hot Honey

Instructions

Preheat the Oven. Set the oven to 350°F. Line an 8x8-inch or 9x9-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 8x8-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!

How to make Hot Honey:

To make hot honey butter, stir together softened butter and hot honey and stir until smooth and creamy. When you remove the cornbread from the oven, take some of the hot honey butter and generously brush it all over the top of the cornbread. Use the rest for serving or put a dollop on each square.
Cool and Serve. Allow the cornbread to cool for about 10 minutes before slicing.

Notes

You can use regular honey instead of hot honey in this recipe.

Can I bake this in a 9x13 pan? Yes, you can absolutely make this hot honey cornbread in a 9x13 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 9x13 baking dish and keep in mind that because the batter will be spread thinner than in an 8x8 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 9x13 pan is actually a great option when you are feeding a larger crowd and need more pieces.

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