Hot Honey Southern Cornbread

Two mini skillets with cornbread and a spoon.

5 from 2 votes

Ignite your taste buds with my Hot Honey Southern Cornbread recipe, where the classic comfort of Southern cornbread meets the irresistible allure of hot honey, delivering the perfect balance of sweetness + spice in every delightful bite. This cornbread recipe is a delicious side dish that elevates any meal, but be warned—it tends to disappear from the table fast! Gluten-free + Dairy-free Option.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Keyword: baked, cornbread, easy, family-friendly, holidays, hot honey, kid-friendly, one pot, side dish, southern, thanksgiving

Servings: servings

Calories: 326kcal

Author: Shanika

Ingredients

CORNBREAD:

1 cup Yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
½ cup organic cane sugar
¼ teaspoon sea salt
2 large eggs
6 Tbsps unsalted butter, melted
½ cup hot honey
1 cup Almond milk + ¼ cup (if needed)

US Customary - Metric

Instructions

TO MAKE THE CORNBREAD:

Preheat oven to 400 degrees Fahrenheit and generously grease your favorite oven-safe cast iron skillet (or two 6'' mini skillets) and set aside.
In a mixing bowl, add the cornmeal, flour, sugar, baking powder, and salt, whisking them together until combined.
Add the milk, hot honey, eggs, and melted butter, stirring everything together using a rubber spatula (or wooden spoon) until combined and the batter becomes thick, smooth, yet easy to stir.
Scoop batter into prepared skillet(s) and evenly spread around.

BAKE THE CORNBREAD:

Bake for 20-25 minutes, or until the center is fully cooked through. NOTE: I usually check the middle after 25 minutes with a sharp knife to test how clean it comes out. Once fully done, the center will come out entirely clean.
Remove cornbread from oven and let it cool for 10-15 minutes before adding a slice of butter and slicing and serving.
Bon Appetit!

Notes

STORAGE: You can store your leftover cornbread in an airtight container in the refrigerator for 2-3 days for optimal freshness. Simply reheat cornbread in the oven at 350 degrees Fahrenheit when ready to serve again. In addition, you can freeze leftovers for up to 3 months. Just thaw it overnight in the refrigerator and reheat in the oven when ready to serve.
GLUTEN-FREE OPTION: To make this cornbread entirely gluten-free, simply ensure that the cornmeal is GF-friendly as well as the flour. I like to use Bob's Red Mill GF 1-to-1 baking flour.

Nutrition