HOW TO SHOW UP THE RELATIVES THIS THANKSGIVING WITH THE BEST SKILLET TABAÑERO SRIRACHA HONEY CORNBREAD RECIPE
Every relative has their signature Thanksgiving recipe: mom’s instant mashed potatoes, Aunt Sally’s cauliflower casserole, and Granny’s stale apple pie. The whole family knows their recipes are not the best, but no one wants to tell them. The only way to save Thanksgiving is to bring a recipe that transcends the usual. Thanks to Mom, Aunt Sally, Granny, and this recipe, that’s easy.
Skillet Tabañero Sriracha Honey cornbread will have the whole family fuming from the heat and the burn of being shown up. This hot recipe screams overachiever pick-me but requires little effort. The butter, eggs, sour cream, flour, salt, and baking powder are probably already in the kitchen. A quick trip to Walmart may be required if sour cream and Tabañero Sriracha Honey aren’t handy.
With a little resentment and jealousy in the mix, this skillet Tabañero Sriracha Honey cornbread will go down in family history. Forget the dessert — every family member will be too busy fighting over the last piece of skillet Tabañero Sriracha Honey cornbread.
Skillet Tabañero Sriracha Honey Cornbread Recipe
This skillet Tabañero Sriracha Honey cornbread recipe yields eight servings, just enough to incite a family feud over the last piece. The overall cooking time is about 10 minutes — a good reason to be late to Thanksgiving dinner.Equipment Used in this Recipe
- 1 small microwave-safe bowl
- 2 large mixing bowls
- 1 ten-inch cast iron skillet
- 1 large baking sheet
Ingredients
- 12 tablespoons of butter
- 1 cup of Tabañero Sriracha Honey
- 2 eggs
- 1 1/4 cups of sour cream
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1 1/2 teaspoon of salt
- 2 teaspoons of baking powder
Instructions
Preheat the oven to 400 degrees Fahrenheit. Add four tablespoons of butter and Tabañero Sriracha Honey to a small microwave-safe bowl. Microwave the honey mixture in 30-second intervals until the butter is melted, then mix.
Combine the cornmeal, flour, salt, and baking powder in a large mixing bowl. Add two tablespoons of the melted honey butter and sour cream to a separate large mixing bowl. Add the eggs to the same bowl and mix. Add the dry ingredients to the wet ingredients and mix until a smooth batter forms. Don’t forget to add a hefty pinch of self-satisfaction.
Melt the remaining eight tablespoons of butter in a ten-inch cast iron skillet and swirl to coat the bottom and sides evenly. Add the honey cornbread batter and bake for 25 to 30 minutes or until golden.
Top with the remaining Tabañero Sriracha Honey butter and serve to any relative who claims to be the best cook.