Name: Hot Honey Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 cups stoneground cornmeal (I use Bob's Redmill); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon red pepper flakes; 1 egg - large; 1/4 cup butter, melted; 1 cup plain greek yogurt (thick - I use SIGIS); 1/4 cup HOT honey (Zabs, of course); 1/4 cup whole milk

Cook it in

Hot Honey Cornbread

By Justine Redding (@isjustinebaking)

Image of cornbread with hot honey baked in

Hot Honey Cornbread

Rated 5.0 stars by 1 users

Servings

Recipe by

Justine Redding

Prep Time

15 minutes

Cook Time

25 minutes

Hot Honey Cornbread for Thanksgiving or any cozy occasion!

Ingredients

2 cups stoneground cornmeal (I use Bob's Redmill)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon red pepper flakes
1 egg - large
1/4 cup butter, melted
1 cup plain greek yogurt (thick - I use SIGIS)
1/4 cup HOT honey (Zabs, of course)
1/4 cup whole milk

Method

Preheat your oven to 400 degrees Farenheit. Spray your 8x8 pan with non stick spray and line it with parchment paper, set aside
In a large mixing bowl, whisk together the egg, yogurt, hot honey, milk and melted butter. Whisk until fully combined
Add the dry ingredients; salt, pepper flakes, baking soda, baking powder, and cornmeal. Whisk until combined
Pour the batter into your prepared 8x8 baking pan
Bake at 400 degrees for 20-25 minutes, until dark golden brown and a cake tester comes out clean
Remove your cornbread from the oven and let cool for 15 minutes before removing the cornbread from the pan
While the cornbread is still warm, drizzle more hot honey over top and enjoy!