This spicy-sweet hot honey cornbread elevates the traditional recipe with a perfect balance of sweetness and a fiery kick. Infused with honey and a sprinkle of red pepper flakes, this cornbread has a soft, moist texture thanks to sour cream and a buttery finish. Perfect as a side dish for chili, barbecue, or any comforting meal, this cornbread is an irresistible blend of sweet and spicy flavors. Each bite has a bit of kick from the hot honey glaze, making it a unique twist on a classic favorite!
Ingredients
- 12 tablespoons butter, divided
- 1 cup honey
- 1/4 teaspoon red pepper flakes
- 2 eggs
- 1 1/4 cups sour cream
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking powder
Instructions
- Melt Butter and Honey: In a small saucepan over medium heat, melt 4 tablespoons of butter. Add the honey and red pepper flakes, stirring until combined. Simmer for 1–2 minutes, then set aside to let the flavors meld.
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square or round baking dish with butter or non-stick spray.
- Combine Wet Ingredients: In a mixing bowl, whisk together the remaining 8 tablespoons of melted butter, eggs, and sour cream until smooth.
- Combine Dry Ingredients: In another bowl, mix the cornmeal, flour, salt, and baking powder.
- Mix the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the cornbread light and tender.
- Bake the Cornbread: Pour the batter into the prepared baking dish and smooth the top. Bake for 20–25 minutes, or until the surface is golden brown and a toothpick inserted into the middle comes out clean.
- Add the Hot Honey Glaze: When the cornbread is done baking, remove it from the oven and immediately brush the hot honey glaze over the top. Let the cornbread sit for a few minutes to absorb the glaze before slicing.
- Serve Warm : Cut into slices and serve warm, enjoying the delicious combination of sweet honey and a hint of heat from the red pepper flakes.
Conclusion:
This hot honey cornbread is the perfect combination of sweet, spicy, and buttery flavors, with a moist, tender crumb that melts in your mouth. The hot honey glaze adds a unique twist, making it a standout side dish for any meal. Serve it alongside your favorite savory dishes for an unforgettable experience that’s sure to become a favorite!
Spicy Hot Honey Cornbread with Sour Cream
Ingredients
- 12 tablespoons butter divided
- 1 cup honey
- 1/4 teaspoon red pepper flakes
- 2 eggs
- 1 1/4 cups sour cream
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking powder
Instructions
- Melt Butter and Honey: In a small saucepan over medium heat, melt 4 tablespoons of butter. Add the honey and red pepper flakes, stirring until combined. Simmer for 1–2 minutes, then set aside to let the flavors meld.
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square or round baking dish with butter or non-stick spray.
- Combine Wet Ingredients: In a mixing bowl, whisk together the remaining 8 tablespoons of melted butter, eggs, and sour cream until smooth.
- Combine Dry Ingredients: In another bowl, mix the cornmeal, flour, salt, and baking powder.
- Mix the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the cornbread light and tender.
- Bake the Cornbread: Pour the batter into the prepared baking dish and smooth the top. Bake for 20–25 minutes, or until the surface is golden brown and a toothpick inserted into the middle comes out clean.
- Add the Hot Honey Glaze: When the cornbread is done baking, remove it from the oven and immediately brush the hot honey glaze over the top. Let the cornbread sit for a few minutes to absorb the glaze before slicing.
- Serve Warm : Cut into slices and serve warm, enjoying the delicious combination of sweet honey and a hint of heat from the red pepper flakes.