Hot Honey retro craft bear badgehot honey.THE ART OF SWEET HEAT

Baking

Hot Honey Cornbread

A simple pan of cornbread with hot honey stirred into the batter and drizzled over warm slices. A restrained mix keeps the crumb tender.

By Honey & Heat Kitchen · Last updated

Prep
15 min
Cook
25 min
Rest
10 min
Total
50 min
Serves
9
Heat
Mild

Tender crumb · Golden crust · Sweet finish

Golden cornbread squares with a butter pat and glossy honey drizzle on a white plate
Illustrative image (AI-generated); your dish may look different.

Ingredients

Servings: 9

Quantities for 9 servings

0 of 10 ingredients prepped

Tap to mark prepped · 0/10

Prep timer

15:00

Ready

LET’S MAKE SOMETHING GOOD

The method

  1. 01

    Heat the oven to 400°F (200°C). Grease an 8-inch square baking pan with the teaspoon of butter.

  2. 02

    Whisk cornmeal, flour, baking powder, and salt in a large bowl.

  3. 03

    In another bowl, whisk milk, eggs, cooled melted butter, and the quarter cup of hot honey. Fold into dry ingredients only until no dry flour remains; do not taste raw batter.

  4. 04

    Spread in the pan and bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean, without wet batter.

    Step timer

    20:00

    Ready

  5. 05

    Cool for 10 minutes, cut into nine squares, and drizzle with the finishing honey.

    Rest timer

    10:00

    Ready

Times are estimates. Check doneness and any required internal temperature before serving.

A little sweet. A little heat. All yours.

STOCK YOUR SWEET-HEAT KITCHEN

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Tools for this recipe

Baking sheet & wire rack

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