This moist, fluffy hot honey cornbread is sweet, gently spicy, and packed with flavor from the very first bite. Topped with a warm hot-honey butter glaze, it combines salty, sweet, and heat in each mouthful. Made in a single bowl and ready in under 30 minutes, it’s an easy, crowd-pleasing side dish you’ll reach for again and again.
I used to avoid cornbread because it often turned out dry and crumbly. After experimenting, I developed a version that stays tender and moist without tasting like cake. With hot honey folded into the batter and an extra drizzle of hot honey butter after baking, this cornbread is rich, tender, and full of character.
Hot honey has become a favorite finishing touch in modern kitchens, and it’s perfect here. The heat is subtle and floral, balancing the sweet cornmeal and butter for a cornbread that’s unique and irresistible. This recipe is ideal for weeknight dinners, potlucks, or whenever you want a simple, impressive side dish.
Why you will love this recipe:
- Balanced sweet, spicy, and buttery flavors — hot honey brings a mild kick that complements the cornbread’s sweetness without overpowering it.
- One-bowl and fast — no mixer required. Minimal prep and pantry-friendly ingredients make this an easy option any day of the week.
- Hot honey butter finish — brushing warm hot-honey butter over the cornbread right out of the oven creates a glossy, flavorful crust and keeps the interior moist.
Ingredients:
- Yellow cornmeal — provides texture, color, and the characteristic corn flavor. Use a fine or medium grind for the best crumb.
- All-purpose flour — helps the cornbread hold together and produce a tender crumb.
- Sugar — adds a touch of sweetness and helps with browning.
- Hot honey — folded into the batter for sweet heat and extra moisture. Regular honey can be used if preferred.
- Baking powder — fresh baking powder gives a light, fluffy rise.
- Salt — enhances and balances the other flavors.
- Butter — melted butter adds richness; using unsalted butter lets you control seasoning.
- Oil (canola or vegetable) — keeps the cornbread moist even after it cools.
- Milk (whole, 2%, or buttermilk) — buttermilk gives the best tang and tenderness if you have it.
- Whole egg + egg yolk — the whole egg binds the batter and the extra yolk adds richness and a softer crumb.
- Hot honey butter — a simple mixture of butter and hot honey, brushed over the baked cornbread for a glossy, spicy-sweet finish.
How to make the Best Hot Honey Cornbread:
- Preheat the oven to 350°F (175°C). Prepare an 8×8-inch or 9×9-inch square pan (or a 9-inch round) with parchment paper or non-stick spray. An 8×8 pan is recommended for the thickness and texture described here.
- Mix the dry ingredients in a large bowl: cornmeal, flour, sugar, baking powder, and salt. Stir in the hot honey so it disperses through the dry mix.
- Add the wet ingredients: whisk melted butter, oil, milk, egg, and extra egg yolk into the dry ingredients until just combined. Stir gently and stop when no large streaks remain — avoid overmixing to keep the crumb tender.
- Rest the batter for 5–10 minutes so the cornmeal hydrates fully; this step improves texture and prevents grit.
- Bake for 24–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Keep an eye on the last few minutes to avoid drying out the cornbread.
- Brush with hot honey butter and serve. Let the pan cool 10 minutes, then gently remove the cornbread and slice. While still warm, brush the top with a mixture of softened butter and hot honey (about 2 parts butter to 1 part hot honey) so it soaks into the cracks and creates a shiny, flavorful finish.
How to make Hot Honey Butter:
The simplest ratio is 2 parts softened butter to 1 part hot honey for a smooth, spreadable finish. Use about 1/2 cup butter and 1/4 cup hot honey, stirred until creamy. Reserve extra for serving.
- 1/2 cup butter
- 1/4 cup hot honey
Cornbread mix-in ideas
- Shredded cheddar, pepper jack, or Monterey Jack cheese
- Chopped jalapeños (fresh, pickled, or canned)
- Cooked, crumbled bacon
- Diced green chiles (drained)
Frequently Asked Questions
Can I bake this in a cast iron skillet?
Yes. A preheated cast iron skillet gives a crisp, golden bottom and makes for an attractive table presentation. Reduce bake time slightly if using a very hot skillet; check for doneness early.
Can I use regular honey instead of hot honey?
Absolutely. Regular honey will give a milder, sweeter result. To make hot honey at home, warm honey gently with red pepper flakes, then strain when it reaches your preferred heat level.
Can I make this cornbread ahead of time?
Yes. Store cooled cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 300°F oven for 10 minutes and brush with fresh hot-honey butter before serving.
Can I bake this in a 9×13 pan?
Yes — double the recipe so the batter fills the pan. Because the batter will be thinner, start checking for doneness at 15–18 minutes; remove when the top is golden and a toothpick comes out clean.
Storage
Room temperature: Store wrapped tightly in plastic wrap or in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days. Reheat slices in the microwave for 20–30 seconds or warm in a 300°F oven until heated through.
Freezer: Wrap individual slices and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or warm from frozen in a 325°F oven for 10–15 minutes. Add more hot-honey butter before serving.
Corn Recipes:
Looking for more corn-forward sides? Try a bright Mexican street corn pasta salad, a creamy skillet corn, or savory creamed corn with bacon for more crowd-pleasing options.
Hot Honey Fiesta Corn
Southwest Creamed Corn
Creamed Corn with Bacon
Mexican Street Corn Pasta Salad
Hot Honey Cornbread
Ingredients
- 3/4 cup Yellow Cornmeal (ground)
- 1 cup Flour
- 1/2 cup Sugar
- 2 Tablespoons Hot Honey *
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 4 Tablespoons Butter (melted)
- 1/4 cup Oil (canola, vegetable, olive, etc.)
- 1 cup Milk (2%, whole, or buttermilk)
- 1 large Egg
- 1 large Egg Yolk
Hot Honey Butter:
- 1/2 cup Butter (1 stick, softened)
- 1/4 cup Hot Honey
Instructions
- Preheat the oven. Set to 350°F and prepare an 8×8 (recommended) or 9×9 pan with parchment or non-stick spray.
- Combine dry ingredients. In a large bowl whisk cornmeal, flour, sugar, baking powder, and salt. Mix in the measured hot honey until distributed.
- Add wet ingredients. Stir melted butter, oil, milk, egg, and extra yolk into the dry mix until just combined. Do not overmix.
- Rest the batter. Let sit 5–10 minutes so the cornmeal hydrates and the texture softens.
- Bake. Pour into the prepared pan and bake 24–30 minutes, or until golden and a toothpick comes out clean.
- Finish with hot honey butter. Stir softened butter and hot honey until smooth and brush over the warm cornbread. Let cool about 10 minutes before slicing.
Notes
Baking in a 9×13 pan: Double the recipe and pour into a greased 9×13. Because the batter is thinner, begin checking for doneness at 15–18 minutes.
Nutrition
Nutrition information is an estimate.
Additional Info
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