
Classic Cornbread with Hot Honey
- Prep Time
40 Minutes - Difficulty
Easy - Servings
6
- 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 Mike's Hot Honey
- 2 eggs
- 1 cup frozen corn kernels (optional)
Let's Make Magic
-
The Setup:
-
Preheat oven to 400°F
-
Heat butter in cast iron skillet in oven
-
Pour out butter, return skillet to oven
-
The Mix:
-
Whisk dry ingredients
-
Create well in center
-
Add wet ingredients
-
Mix until just combined
-
Fold in butter and corn
-
The Bake:
-
Pour batter in hot skillet
-
Bake 20-23 minutes
-
Look for golden brown edges
-
Test with toothpick
Pro Tips
-
Cast iron = better crust
-
Don't overmix the batter
-
Room temp eggs and buttermilk
-
Let it rest 10 minutes before slicing
Perfect Pairings
Cozy Company
-
Hot Honey BBQ Ribs
-
Spicy Chili
-
Hot Honey Glazed Ham
-
Collard Greens
Sweet & Savory Spreads
-
Mike's Hot Honey Butter
-
Hot Honey Maple Butter
-
Honey Cream Cheese
-
Hot Honey Jam
Make It Your Own
-
Extra Texture: Add diced jalapeños
-
More Corn: Fresh corn off the cob
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Cheese Please: Sharp cheddar fold-in
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Herb It Up: Fresh thyme or rosemary
Storage Smarts
-
Wrap in foil at room temp (2 days)
-
Refrigerate up to a week
-
Freeze for 3 months
-
Reheat in oven for best results
Warming Tips
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Wrap in foil for oven warming
-
Butter both sides for pan reheating
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Add moisture when microwaving
-
Toast slices for breakfast
More Mike's Magic
Try these hot honey comfort favorites:
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Hot Honey Biscuits
-
Sweet Heat Mac and Cheese
-
Hot Honey Sweet Potato Casserole
-
Hot Honey Butter Rolls
Remember: Great cornbread is about technique and love. Take your time and enjoy the process.
Pro Tip: Save the corner pieces for yourself - they've got the best crispy edges.
Now go create some cornbread magic.