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.