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Hot Honey Cornbread

Source of Recipe

From "Trisha's Kitchen" by Trisha Yearwood


Recipe Introduction

"This delicious bread is for those discerning cornbread lovers who want some real heat. The type of pepper you choose will determine the amount of heat, and if you leave the seeds in like I do, it's even hotter. I eat this cornbread warm, right out of the oven, with a drizzle of the hot honey that creates the sweet heat I love. Leftover cornbread is great crumbled up and served underneath a bed of collard greens."

List of Ingredients

â—¦ 2 cups yellow cornmeal
â—¦ 1 cup all-purpose flour
â—¦ 1 tablespoon baking powder
â—¦ Kosher salt
â—¦ 1 hot chile pepper (such as serrano, Fresno, or jalapeño), thinly sliced
â—¦ 1 cup (2 sticks) butter, at room temperature
â—¦ 2 cups buttermilk
â—¦ 2 large eggs, lightly beaten
â—¦ ¾ cup honey
â—¦ ½ teaspoon cayenne pepper


Recipe

Preheat the oven to 400° F. Put a 10-inch cast-iron skillet in the oven to preheat.

In a large bowl, whisk together the cornmeal, flour, baking powder, and 2 teaspoons salt. Add the sliced chile and toss to coat.

Remove the skillet from the oven and add ½ cup (1 stick) of the butter to the skillet to melt. Pour the melted butter into a large bowl. Add the buttermilk, eggs, and ½ cup of the honey and whisk together. Stir the buttermilk mixture into the dry mixture, then pour the batter into the hot skillet.

Bake until golden brown on top, 35 to 40 minutes. Remove from the oven and let cool.

While the cornbread is cooling, in a small bowl, mix the remaining ½ cup (1 stick) butter, ¼ cup honey, the cayenne, and a pinch of salt until completely combined. Serve the cornbread with the hot honey drizzled over the top.

Serves 4 to 6