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Slice of Easy Hot Honey Cornbread with a golden crust and drizzle of hot honey.

Easy Hot Honey Cornbread

A quick and impressive cornbread with crispy edges and a sweet, spicy hot honey drizzle that pairs perfectly with chili, soups, and more.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American, Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Cornmeal fine or medium grind
  • 1 cup All-purpose flour helps keep it tender
  • 1 tbsp Baking powder for lift
  • 1 tsp Salt makes the corn flavor pop
  • 2 tbsp Sugar optional, for sweetness
Wet Ingredients
  • 2 large Eggs for structure and richness
  • 1 cup Buttermilk adds tang and moisture; substitute with milk and vinegar if necessary
  • 1/4 cup Melted butter for flavor and golden finish
  • 1/2 cup Hot honey for drizzling on top

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Place your skillet in the oven with a tablespoon or two of butter and let it melt.
  3. In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using).
  4. Add eggs, buttermilk, and melted butter, then stir just until combined.
  5. Carefully remove the hot skillet from the oven, swirl the melted butter in the skillet, and pour in the batter.
  6. Bake for 18 to 22 minutes until golden and a toothpick inserted comes out clean.
  7. Cool for 5 to 10 minutes, then drizzle generously with hot honey before slicing and serving warm.

Notes

Best served warm, with leftovers storing well at room temperature for a day or in the fridge for up to 4 days. Reheat in the oven for best texture. Adjust hot honey drizzle based on heat preference.