Classic Cornbread with Hot Honey
The skillet goes in the oven empty and screaming hot, which is the whole secret to the crust. Buttermilk batter with Mike's Hot Honey stirred through it, corn kernels if you want them, and more honey over the top while it is still steaming.
Ingredients
- 1/2 cup butter
- 1 1/4 cup yellow cornmeal
- 3/4 cup AP flour
- 1/2 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup buttermilk (or milk or combination)
- 2 eggs
- 2 tbsp Mike's Hot Honey
- 1 cup frozen corn kernels (optional)
Featuring
Directions
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Preheat the oven to 400°F. Melt the butter in a cast iron skillet in the oven. Pour the melted butter into a small bowl and set aside for later; return the skillet to the oven to preheat.
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Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk the buttermilk, eggs, and Mike's Hot Honey.
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Make a well in the center of the dry ingredients, add the wet ingredients, and mix until just combined.
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Fold in the melted butter and corn kernels, if using.
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Pour the batter into the hot skillet and bake for 20-23 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean.
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Serve with more butter and a drizzle of Mike's Hot Honey.
