Skillet Hot Honey Cornbread
Yield: 8 servings
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 the honey to a microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, then mix.
Combine the cornmeal, flour, salt, and baking powder in a separate bowl. Add two tablespoons of the melted butter and sour cream to a large bowl and mix. Add the eggs to the same bowl and mix. Add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
Melt the remaining eight tablespoons of butter in a 10-inch cast iron skillet and swirl to evenly coat the bottom and sides. Add the batter and bake for 25 to 30 minutes or until golden. Top with the remaining Tabañero Sriracha Honey butter mixture.
Top with the hot honey butter and serve warm.
