Classic Cornbread with Hot Honey
Classic Cornbread with Hot Honey is the homemade cornbread that smells of comfort before you even take it out of the oven. It has a golden crust, a tender, slightly crumbly interior and a gentle sweetness from the cornmeal. The spicy honey gives it character: it does not make the bread too sweet, it lifts the richness of the butter, the corn flavour and leaves a warm piquancy in the finish. This cornbread is perfect alongside BBQ, chilli, ribs or soup — or simply as a warm slice with butter and one more drizzle of spicy honey on top.
Preparation
- 1
Heat the oven. Preheat to 200°C. If you are using a cast-iron pan, put it in the oven to heat up — a hot pan is what gives you a crisp crust around the edges.
- 2
Melt the butter. Add the butter to the cast-iron pan and put it in the oven until the butter melts. Then carefully pour the melted butter into a separate bowl and return the pan to the oven to stay hot.
- 3
Mix the dry ingredients. In a large bowl, combine the cornmeal, flour, sugar, baking powder, bicarbonate of soda and salt. Whisk well so the raising agents are evenly distributed.
- 4
Add the wet ingredients. Make a well in the centre of the dry mix. Add the eggs, the buttermilk or milk, the spicy honey and the melted butter. Stir gently until just combined — do not overwork it, the batter should stay tender.
- 5
Add the corn. If you are using sweetcorn kernels, fold them gently into the batter: they add juiciness, sweetness and a pleasing texture.
- 6
Pour into the hot pan. Carefully take the hot pan out of the oven and pour in the batter. You may hear a light sizzle — that is a good sign, and exactly how the crisp golden crust forms.
- 7
Bake. Bake for 20–23 minutes, until the edges are golden and the centre is cooked through. Test with a wooden skewer: it should come out dry or with a few moist crumbs.
- 8
Let it rest. Take the cornbread out of the oven and let it stand for about 10 minutes before slicing — the texture settles.
- 9
Serve. Serve warm — with butter and an extra drizzle of spicy honey. The corner pieces are the best: they have the most crisp edges.
Chef's tips
- —A cast-iron pan gives the best crust: it holds the heat and crisps up the edges.
- —Do not overmix the batter — the cornbread can turn dense.
- —Room-temperature eggs and buttermilk work better: the batter comes together more evenly.
- —Let the bread rest for 10 minutes — it holds its shape far better when sliced.
- —Want more texture? Add sweetcorn kernels or finely chopped jalapeño. Want a cheesy version? Add a handful of grated sharp cheddar.
- —Serve with butter and spicy honey — the simplest way to make cornbread even better.
