recipe
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Washington D.C.
Hot Honey Cornbread
Becca Jacobs
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$1.00
This hot honey cornbread is cooked upside down in honey butter with jalapeños for a sweet, spicy, and salty flavor. Topped with even more honey butter and flaky salt, it's a deliciously crave-worthy dish.
You Need
9-inch cornbread
How To
- Melt a ½ cup of the butter (1 stick). Then in a large mixing bowl, add the wet ingredients: eggs, buttermilk, and the ½ cup of melted butter. Whisk to combine. Add the sugar and ¼ cup of the honey, whisk again until a homogeneous mixture forms.
- Add the dry ingredients to the mixing bowl: flour, cornmeal, baking powder, and kosher salt. Fold the dry ingredients into the wet until there are no streaks of flour remaining. Fold in the corn kernels.
- Cover the mixing bowl with a tea towel or plastic wrap and place in the fridge for 20 minutes to let the cornbread batter rest. Preheat the oven to 350° F. Oil and line a 9-inch cake tin with parchment paper and neutral oil.
- Heat a small pot on medium and add the remaining 4 tablespoons of butter and ½ cup honey, until melted and fully combined. Reserve ¼ cup of the honey butter for topping. Pour the remaining honey butter into the prepared cake tin.
- Arrange the jalapeños evenly across the base of the tin, on top of the honey butter. Make sure to get full coverage across the pan. Gently spoon the cornbread batter on top of the jalapeños and smooth the batter with the back of the spoon. Try not to disturb the jalapeños underneath.
- Place the cornbread tin on top of a sheet pan to catch any honey butter that bubbles over and bake for 40 to 45 minutes until golden brown and a toothpick comes out clean. Let the cornbread cool for 10 minutes in the pan. Slide a knife or thin spatula around the edges of the cornbread to detach it from the pan.
- Cover the cornbread with a large plate or platter and invert to remove the bread from the tin. Top with the remaining honey butter and finish with flaky salt.