Ingredients
1/2 c. (1 stick) unsalted butter, melted, plus more for skillet
1 1/2 c. (205 g.) cornmeal
1 c. (120 g.) all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
2 large eggs
3/4 c. (175 ml.) buttermilk
2 tbsp. honey
1 (15-oz.) can creamed corn
1/2 c. (1 stick) unsalted butter, softened
2 tbsp. honey
1 tbsp. hot sauce or chili crisp
Flaky sea salt (optional)
Preparation
Step 1Arrange a rack in center of oven; preheat to 400°. Grease a 9" cast-iron skillet with butter and place on rack.Step 2In a medium bowl, whisk cornmeal, flour, baking powder, baking soda, and 1/2 teaspoon kosher salt.Step 3In a large bowl, whisk melted butter, eggs, buttermilk, and honey until combined. Using a rubber spatula, stir in corn.Step 4Pour dry ingredients into butter mixture and stir until no dry streaks remain. Do not overmix or cornbread will turn out dense.Step 5Carefully remove skillet from oven and scrape batter into skillet, spreading in an even layer. Bake cornbread until golden brown and a tester inserted into center comes out clean, 20 to 25 minutes.
Step 1In a medium bowl, stir butter, honey, and hot sauce until evenly combined.Step 2Once cornbread is baked, spread about half of honey butter over top while it’s still hot, letting it melt into bread. Sprinkle with sea salt if using.Step 3Slice and serve with remaining honey butter alongside.
The key attributes of cornbread are savory, not-so-sweet cake made with mostly cornmeal. The addition of flour helps create a lighter texture that’s less crumbly. You can add even more flavor by greasing your skillet with bacon fat or spiking the batter with jalapeños, cheese, and spices. I like to stir chili crisp into the compound butter because I love the crunchy texture and dreamy visual, but hot sauce or Thai sweet chili sauce work just as well. Enjoy a slice as a quick snack or as a side with your favorite stew. Just don’t forget the hot honey butter! Store leftover cornbread in an airtight container at room temperature for 2 days. Though it’s best eaten right from the skillet, if you want to freeze the cornbread, make it all the way through baking without topping with the butter. Let cool, remove from the skillet, and tightly wrap in plastic wrap. Reheat in a 350º oven until warm throughout and top with the honey butter.
