Classic Cornbread with Hot Honey
- Prep Time
- ½ cup butter, melted and cooled slightly
- 1¼ cup yellow cornmeal
- ¾ cup AP flour
- ½ tbsp sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cup buttermilk (or milk or combination)
- 2 tbsp MHH
- 2 eggs
- 1 cup frozen corn kernels (optional)
Preheat oven to 400F, heat butter in a cast iron skillet in the oven. Remove butter from skillet and set aside, put the cast iron back in the oven.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well in the center of the dry ingredients and add buttermilk, MHH, and eggs. Mix together until just combined. Add the slightly cooled melted butter and frozen corn, mix again until just combined.
Remove preheated cast iron from the oven and add the batter.
Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing, drizzling with MHH, and serving with MHH Butter.