After years of baking many kinds of cornbread, this Hot Honey Cornbread has become a favorite! It's extra moist (never dry!), perfectly sweet, and easy to pull off even if you are not a seasoned baker, our step-by-step instructions have you covered. The addition of spicy honey adds a little sweet heat that pairs great with holiday dinners, BBQs, or a cozy bowl of chili.
With thousands of readers visiting one or more of our hot honey recipes each month, you can bet these are worth a try! Whether finishing off that bottle in the pantry or making one from scratch, there are plenty of ways to use it.
This Hot Honey Cornbread is the very best kind of recipe: a old family recipe we have been making for decades mixed together with our ongoing obsession with sweet-and-spicy hot honey. Back when I was feeding five hungry teenagers every single night, I learned to love recipes like this that come together without much hands-on work.
We tested this version to make sure that it is exceptionally moist while still packing a rich, buttery flavor into every bite. Buttermilk and real butter do the work here, giving the cornbread a tender crumb and plenty of flavor before the hot honey butter drizzle even hits it.
Feel free to use store-bought hot honey in this recipe. Mike's hot honey and Savannah Bee Company are both great options. Our homemade hot honey recipe has amazing flavor if you have the time, but definitely isn't necessary for this application. And if you end up with leftover cornmeal, these cornmeal biscuits (one of our homemade bread recipes) are always a fan favorite.
Why this recipe made the cut
Every recipe on Borrowed Bites gets tested, re-tested, and passed around the table many times before it ever makes it to the site. Here is why this Hot Honey Cornbread earned a permanent spot:
- Fun twist: We love fun takes on classic recipes. The sweet-and-spicy hot honey makes this special without being complicated.
- Quick and easy: This is fast to whip up and get into the oven while you turn your attention to the rest of the meal.
- Moist: Dry cornbread is not worth the hassle. This version stays soft, tender, and exceptionally moist.
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Ingredients for hot honey cornbread
Most of these ingredients are pantry staples, but here are a few noteworthy tips:
- Flour: All-purpose flour flour keeps the cornbread tender while giving it just enough structure to hold together perfectly.
- Sugar: White granulated sugar doesn't just add sweetness, but it also adds moisture and helps to create the tender crumb.
- Cornmeal: We use a standard yellow cornmeal for that classic flavor and texture.
- Baking soda: Fresh baking soda helps provide lift by reacting with the buttermilk.
- Salt: Kosher salt helps balance out the sweetness as well as brings out all the corn flavor.
- Butter: Real butter has the rich flavor this recipe needs. There is no substitute.
- Eggs: Large eggs are standard in baking. They add structure and help create that soft texture.
- Buttermilk: Whole buttermilk is great if you can get your hands on it, but most buttermilk that is 1.5% to 2 % works great.
- Hot honey: This is the sweet-and-spicy condiment that really gives the recipe its fun twist.
Helpful kitchen tools
How to make hot honey cornbread
Preheat the oven to 375ºF. You want it nice and hot before the cornbread goes in.
Liberally grease a 12-inch cast iron skillet with butter, oil, or nonstick baking spray. The goal is to make sure the cornbread releases easily after baking so be sure to apply liberally.
In a large mixing bowl, whisk together the flour, cornmeal, and salt until evenly combined. Set aside.
In a large glass measuring cup, gently melt together the butter and hot honey. Do not let the mixture get too hot. You just want it to be warm enough to incorporate with the honey.
Whisk until completely combined so the mixture is smooth and completely combined.
Add in the sugar and whisk them together for 30 seconds until the mixture is smooth and slightly thickened.
Add in the four eggs and whisk for another 30 seconds until fully combined. You want to whisk enough to get a little air into the mixture.
Pour in the buttermilk and baking soda, then whisk for a final 30 seconds.
Pour the wet mixture over the dry ingredients and gently stir until just combined. At this stage, you want to keep your touch light so the cornbread stays tender instead of becoming tough or dense.
Pour the batter into the prepared skillet and spread it out evenly. Bake for 30-40 minutes, or until a toothpick comes out with a few mloist crumbs but no wet batter.
As soon as it comes out of the oven, make the honey butter topping by melting the honey and butter together. Pour evenly over the warm cornbread so it soaks in. Serve while warm with extra butter and hot honey as desired.
What to serve with
Cornbread is a classic Thanksgiving recipe, but it is also great all year long with your favorite BBQ foods or great when you want a comforting bowl of chili on a cold night.
How to store
Cornbread can be stored at room temperature in an airtight container for a couple days, or up to 5 days in the refrigerator.
FAQs
Really moist cornbread all comes down to the ingredients. The fat from of eggs, butter, and even some in the buttermilk all contribute. But sugar also plays a role, adding to both the sweetness and moisture, especially when paired with the honey. This recipe has just the right balance to guarantee a moist, tender cornbread. No dry, crumbly bits here.
Yes! Once baked, for optimal freshness, slices can be individually wrapped in plastic wrap and then placed in a freezer bag. They will keep well for up to 3 months. Thaw before using, feel free to warm before eating.
Tips & tricks
- Take an extra minute to grease the pan really well. A little extra time is worth it so the cornbread doesn't stick.
- Be sure to use real butter here. It is essential to the moisture and flavor of the final bread.
- For a truly extra special finish, don't skip extra butter and spicy honey when serving.
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This post was photographed by Rhadonda Sedgwick.
Recipe
Hot Honey Cornbread Recipe
Ingredients
Cornbread Recipe
- 2 cups cornmeal
- 2 cups flour
- ½ teaspoon kosher salt
- 1 cup butter
- ⅔ cup hot honey
- ⅔ cup sugar
- 4 eggs
- 2 cups buttermilk
- 1 teaspoon baking soda
Honey Butter Topping
- 2 tablespoon hot honey
- 2 tablespoon butter melted
Instructions
- Preheat the oven to 375º. Liberally grease 12 inch cast iron skillet nonstick baking spray.
- In a large bowl mix the flour, cornmeal, and salt together. Set aside.2 cups cornmeal, 2 cups flour, ½ teaspoon kosher salt
- Melt butter and honey together, until the butter is just melted. Don't let it boil. It should just be warm. Whisk until combined.1 cup butter, ⅔ cup hot honey
- Add in sugar and whisk for 30 seconds.⅔ cup sugar
- Add in 4 eggs and whisk for 30 seconds again.4 eggs
- Add in the buttermilk and baking soda. Whisk for 30 more seconds.2 cups buttermilk
- Pour wet mixture on top of dry ingredients. Gently mix until combined.1 teaspoon baking soda
- Pour batter into a prepared 12 inch skillet. Bake for 30-40 minutes or until the toothpick comes out moist with a few crumbs but without wet batter.
- As soon as the cornbread comes out of the oven, combine the melted better and hot honey for the topping and drizzle equally across the top. Serve with additional butter or hot honey as desired.2 tablespoon hot honey, 2 tablespoon butter
Notes
- Take an extra minute to grease the pan really well. A little extra time is worth it so the cornbread doesn't stick.
- Be sure to use real butter here. It is essential to the moisture and flavor of the final bread.
- For a truly extra special finish, don't skip extra butter and spicy honey when serving.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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