Hot Honey Cornbread

$7.38 recipe / $0.92 serving
by Monti Carlo
4.19 from 11 votes
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Life’s too short for dry, crumbly cornbread. That’s why you need this recipe for succulent Hot Honey Cornbread. I know succulent is a word not usually used to describe a product that often feels like you’re gobbling handfuls of sawdust. However, this recipe has a triple threat of ingredients that add moisture and mouth feel: honey, butter, and sour cream. Beth and I worked our way through most of a loaf in an afternoon, so I speak from experience when I say it’s hard not to eat it all in one sitting.

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What Kind Of Cornbread Is This?

Cornbread can go one of two ways- crumbly or cake-like. This recipe is for the latter. Sour cream and butter add moisture to the batter. As does the melted hot honey butter that’s drizzled over the finished cornbread. The results are a cake-like sweetened cornbread with small bursts of heat from red pepper flakes.

How To Bake Tender Cornbread

Follow these simple rules for a Hot Honey Cornbread you’re proud to serve to the VIPs in your life:

  • Dry goes into wet, always. Dry ingredients weigh less than wet ingredients. Dumping wet ingredients into dry results in clumping and a heavier batter.
  • Learn to fold. Folding creates an airy batter. First, use a large rubber spatula to cut down through the center of the bowl until it hits the bottom. Next, scoop from the bottom and bring back up to the top, folding the wet over the dry. Then rotate the bowl a quarter turn, and repeat.
  • Don’t over-mix. Overmixing develops gluten. Count out your strokes if you have to, and try to keep them under twenty.
  • Don’t overbake. Cornbread continues to cook once it’s out of the oven. Pull the cornbread as soon as the internal temperature reaches 190°. Or insert a toothpick into the center. When you no longer see batter on it and instead see a thin veil of moisture, it is ready to go. If the sides of the cornbread pull from the pan or your toothpick comes out dry, it’s overdone.
Overhead shot of hot honey cornbread in a cast iron skillet with a wedge being taken out.

Store HOT HONEY Cornbread

Wrap leftovers tightly with aluminum, plastic, or beeswax. Then place in an air-tight container and leave at room temperature in a dark place (like a cabinet or a bread box) for up to 3 days. You can also refrigerate leftovers (wrapped and in an air-tight container) for up to 5 days. To freeze, wrap the cornbread in a single layer as layers stick together. First, use plastic and then aluminum. Finally, place the double-wrapped cornbread in an air-tight container. It will stay fresh for up to 3 months.

What To Serve With Cornbread

Side shot of hot honey cornbread in a cast iron skillet with a wedge being taken out.
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Hot Honey Cornbread

4.19 from 11 votes
This is the cornbread recipe you need to make! Hot honey, butter, and sour cream create a succulent cake-like crumb with just a touch of spicy sweetness.
Author: Monti Carlo
Side shot of hot honey butter being drizzled on cornbread slice.
Servings 8 slices
Prep 15 minutes
Cook 25 minutes
Total 40 minutes

Ingredients

  • 12 Tbsp butter, divided ($1.78)
  • 1 cup honey ($2.99)
  • 1/4 tsp red pepper flakes ($0.09)
  • 2 eggs ($0.36)
  • 1 1/4 cup sour cream ($1.49)
  • 1 cup cornmeal ($0.37)
  • 1 cup all-purpose flour ($0.13)
  • 1 1/2 tsp salt ($0.05)
  • 2 tsp baking powder ($0.12)
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Instructions 

  • Set a rack in the middle of your oven and preheat to 400°F. In a microwave-safe bowl, add 4 tablespoons of butter, honey, and red pepper flakes. Microwave in 30-second spurts until the butter has melted and comes to a soft simmer. Mix.
  • In a separate bowl, mix the cornmeal, flour, salt, and baking powder.
  • In a 10-inch cast iron skillet, melt the remaining butter. Add all but two tablespoons of the melted butter to a large bowl. Leave the remaining two tablespoons of butter in the cast iron pan. Add the sour cream to the butter in the bowl and mix. Add the eggs to the butter and sour cream and mix.
  • Add the dry ingredients to the wet ingredients and fold them together until a batter forms.*
  • Swirl the cast iron skillet to cover the bottom and sides with butter, and then add the batter.
  • Bake the cornbread until a thermometer registers 190°F or until a toothpick inserted in the middle comes out with just a touch of moisture, about 25 to 30 minutes. Top with the hot honey butter.

See how we calculate recipe costs here.


Notes

* Use a large rubber spatula to fold. First, cut through the center of the bowl with the edge of the spatula. When the spatula hits the bottom of the bowl, twist it to the right to scoop the wet ingredients, and bring the spatula back up to the top of the bowl, where the wet will mix with the dry. Rotate the bowl a quarter turn. Repeat.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 63gProtein: 6gFat: 26gSodium: 708mgFiber: 2g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
Side shot of hot honey butter being drizzled on cornbread.

How to Make HOT HONEY CORNBREAD – Step by Step Photos

Overhead shot of a spoon mixing hot honey butter in a small white bowl.
Set a rack in the middle of your oven and preheat to 400°F. In a microwave-safe bowl, add 4 tablespoons of butter, 1 cup of honey, and 1/4 teaspoon of red pepper flakes. Microwave in 30-second spurts until the butter has melted and comes to a soft simmer. Mix
Overhead shot of dry ingredients.
In a separate bowl, mix the 1 cup of cornmeal, 1 cup of flour, 1 1/2 teaspoons of salt, and the 2 teaspoons of baking powder.
Overhead shot of wet ingredients.
In a 10-inch cast iron skillet, melt the remaining 8 tablespoons of butter. Add the melted butter to a large bowl, leaving about 2 tablespoons in the cast iron pan. Add the sour cream to the butter in the bowl and mix. Add the eggs to the bowl and incorporate thoroughly.
Overhead shot of wet and dry ingredients being combined.

Add the dry ingredients to the wet ingredients. Use a large rubber spatula to cut through the center of the dry ingredients, scoop up the wet ingredients, then bring them to the top and fold the wet over the dry. Rotate the bowl a quarter turn, and repeat.

Overhead shot of cornbread batter in a cast iron skillet.

Swirl the cast iron skillet to cover the bottom and sides with the remaining two tablespoons of melted butter, and then add the batter. Use the spatula to smooth the surface of the batter.

Overhead shot of hot honey butter being drizzled onto baked cornbread in a cast iron skillet.

Bake the cornbread until a thermometer registers 190°F or until a toothpick inserted in the middle comes out with just a touch of moisture, about 25 to 30 minutes. If necessary, warm it in the microwave in 20-second increments.

Overhead shot of cornbread in a cast iron skillet.
Finally, spread the hot honey butter over the top of the cornbread to glaze the entire loaf. Serve family style in the skillet. Or slice it and serve in individual portions.
Overhead shot of cornbread in a cast iron skillet with a wedge taken out.
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Comments

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  1. I want to try this, but it’s too expensive! Just the honey and sour cream will cost me $10. Do you think it will still work out with substitutions? Maybe half honey half white sugar, and Greek yogurt instead of sour cream?

    1. Hi there! Subbing the sour cream with greek yogurt will work out well. However, I wouldn’t cut back on the honey since it’s one of the key flavors of the dish. You don’t need to use fancy honey–the cheapest, store-brand version will do the trick. ~Marion :)

  2. Hi guys! Just wondering if you had any baking guidelines for cooking this recipe in a cupcake tin? Thanks!

    1. Hi Juliette- It would be wonderful in a cupcake tin. I have not made it that way before so I can’t give you exact guidelines. I recommend baking it for less time, as the volume of a cupcake tin is much less than that of a pan. Just keep an eye on it. And pull it as soon as a knife inserted into it runs clean. XOXO -Monti

  3. This is the perfect complement to soup! It was easy to make and came out perfectly – even though we used a pie plate instead of cast iron because that’s what we have in our kitchen. Husband-approved!

  4. Quick question – does the whole cup or so of hot honey butter get poured over the top at the end, or just enough to cover? I feel like I have way more than you look to have in your photos :)

    1. Feel free to use as much as you like. When you pour the whole cup it soaks in all the way to the bottom. Sometimes I will use half and then place the rest on the table to drizzle over individual slices. XOXO -Monti

  5. Hi JM. Since we’ve never met, and I’m a nerd that writes with pure joy for food, I feel like maybe this isn’t about cornbread or me as much as it is about someone in your life talking down to you. I sincerely hope that you have a better day and that whatever it is that’s causing you pain dissipates. XOXO -Monti

    1. I have read other comments sections that got heated, but never in a recipe site. New one to me. With that, much love to everything budget bytes! (Even if I donโ€™t personally prefer it. Know what? I move on.)

  6. The only negative person here is you. I can’t think of any explanation other than that you’re projecting your own bad attitude. You know the saying… if you smell poop all day long, check your own shoe… I read pretty much every recipe published here even if I don’t try them all, and I think Monti’s writing is sweet, funny, and helpful. I’ve tried some of the recipes, too, and they’ve been fantastic, so you’re missing out for no reason.

    1. Thank you for coming to my defense Jeanette. I appreciate you taking a stand for me and even more for liking my recipes! XOXO -Monti

  7. Five hundred calories a slice? This isn’t bread – it’s candy. Five hundred calories is equivalent to two Snicker’s Bars. I’ll keep my “dry, crumbly” cornbread, thank you very much.

    1. I understand your thinking but calories are only a part of nutrition, and not all calories are created equal. A salad has more calories than a Snickers, but you wouldn’t consider a Snickers healthier.

  8. Would this work in something other than a cast iron skillet? Like a pie dish or cake pan? It sounds amazing, but I don’t have a cast iron skillet.

    1. Absolutely, Danielle! I make it in a pie pan all the time. XOXO -Monti

  9. This is the weirdest take from the paragraph Monti wrote. She’s warm and helpful! I love her recipes. I would have never thought of air fryer cinnamon bread but it’s delicious! I’m heading over to rate her recipes I’ve made 5 stars.

    I can understand negative comments if they are helpful but this is unsubstantiated and it isn’t constructive.

    1. Hi Kiara! I wanted to take a moment to say thank you for your kind words. We work really, really hard here to put out the best content we can. Granted, it isn’t always perfect, but we do strive for that. It’s the thoughtful people in this community (people like you) that make it worthwhile. XOXO -Monti

  10. Made this yesterday and it turned out great! I have a regular cornbread recipe but this one is fun for when I want to mix things up

  11. Really great cornbread! Couldnโ€™t believe the weird negative comments that donโ€™t even relate to the actual recipe.

  12. Must be nice that your biggest problem in life is a cornbread recipe. Or rather, your thinly-veiled bias towards the writer. Hate to burst your bubble, there, JM, but there are a lot more people in a lot more countries in the world doing a lot more interesting things with cornbread than you. Hot, honey, and spicy from a PR chef? GASP! Cakey, cinnamon, and rum from Barbados? SHOCKING! Savoury from South Africa! JM FAINTS IN HORROR!

    Methinks thou dost protest too much, because you’re missing out on a whole lot of great food. Get over yourself JM and enjoy some good food for a change.

    1. CO, thank you so much for standing up for me. I truly appreciate it. And thanks even more for being here and trying my recipe! XOXO -Monti

  13. Thanks for the mixing tip! I’m always slightly anxious that I’m about to overmix at any second when I make something like corn bread.
    That cornbread keeps cooking after taking it from the oven explains a lot about how mine normally comes out.

    1. I feel like my cooking really changed once I understood the concept of carryover heat. I was a chronic over-cooker until I learned that food continues to cook for quite a while once it’s off the heat. It’s like when you burn yourself with your curling iron and still feel it ten minutes later. (For a clutz like me, that’s an almost daily event. hahahahah) XOXO -Monti

  14. Whoa Nelly! Are you serious! Go back to bed and get up on the other side…. your bigotry is on full display and I say this with my best southern drawl…. BLESS YOUR HEART!

    1. Thank you, Cookie! Also, I hope your real name is Cookie CAUSE WOW!! What an awesome name. XOXO -Monti

  15. I love the way Monti writes and I don’t find any of her instructions condescending or insulting. She has a heart for teaching people how to cook and I think that’s reflected in her detailed and informative posts. I picked her to join my team specifically for her writing style, because it reminds me so much of how I write. It’s too bad you don’t see it the same way, you’re missing out on some great recipes.

    1. I heart you forever and ever, and I can’t wait for us to do a show together!! XOXO me, your superfan bahahaha

  16. I havenโ€™t tried the recipe yet but I will! I just wanted to take a moment to say โ€œWelcome and Best Wishesโ€ to Monti!

    โ€œDonโ€™t be distracted by criticism. Remember, the only taste of success some people have is when they take a bite out of you.โ€ Zig Ziglar

    1. OOOOH 8myveggies! I had never heard that one before. It’s a keeper. I appreciate you taking the time to welcome me, and I hope you enjoy my recipe! XOXO -Monti

  17. Wow it was clearly a mistake. Did you really need to leave a 1 star review over a simple typo? Get a life.

  18. This recipe has perfect timing becasue I was already planning on making chili and cornbread today. Can’t wait to give this a try!

  19. This is the first Budget Bytes recipe that I haven’t enjoyed. It was way too sweet, which I probably should’ve expected given the cup of honey but I guess I thought everything would balance out by the end. All of that butter was a bit much too. It left me feeling pretty gross after I ate it. A very rare miss for this site.

  20. Hi Malaki- Good eye! It is 37 cents an ounce. It’s been changed to $2.96, as a cup has 8 ounces, not 12. XOXO -Monti

    1. Wowโ€ฆ they came hard for you Monti. Thanks for a great dupe for Hot honey. I got the Mikes which is really good but $10+ a bottle is pretty steep. This looks amazing

      1. Thanks, homie! Beth and I are both trying to keep up with an insane amount of work and unfortunately, mistakes will happen. I truly appreciate your kindness.

    2. Hi Monti,

      1 cup is 8 fluid ounces of volume. However, the weight of the contents of a cup varies with the contents.

      1 cup of feathers could weigh a fraction of an weight ounce.

      1 cup of honey totals 12 weight ounces (quick internet search “how much does 1 cup honey weigh,” and many sites agree). This is what Malaki was correctly saying.

      If your honey cost an even 37 cents per weight ounce, then please update the honey cost to $4.44.

      Unfortunately, that takes the cost per piece, assuming 8 pieces, over $1.

      Thanks!
      Miss H

      1. We measure all liquid ingredients in cups or fluid ounces in our recipes.

      2. But the parent comment is about the pricing of the honey. Honey is sold by weight, which is why we’re talking about the 12 weight ounce cup. At my Aldi in late August, the price of honey was $3.69 for a 12-ounce bear, which would be exactly the one cup needed for the recipe. (The 1.5 lb round bottles were $7.99 in late August, so $4 per 12 ounces. I just checked the Aldi online prices page which shows honey prices much higher today, but there is some markup for the online prices, so those aren’t reliable for in-store shoppers.)

        If Monti got honey on a great sale or in bulk and really paid just $3 for 12 ounces, just say so.

    3. hate to burst your bubble, as a baker and bee keeper for 20years,
      1 Fluid gallon of honey better weight 12 pounds or the USDA will have something to say about your product.

      8 fluid ounces of honey = 12 ounces by weight (all day long)

      Bakers….. all about the accuracy

      1. While baking by weight is far more accurate, our core audience do not own kitchen scales, so we measure all liquids in cups or fluid ounces in our recipes.

  21. 500 calories for one slice! I’ll pass on this one. I have a great moist cornbread recipe that uses buttermilk and has way less calories.

  22. Iโ€™ve never seen honey as inexpensively priced as you state here. Where do you get 8 oz of honey for 37 cents?

    1. Hi Crissy. Nowhere! It was a mistake on my part. Our honey is 37 cents an ounce. Eight ounces is $2.96. The price has been updated. XOXO -Monti

    1. Hi Brandon. It was a mistake. Honey is 37 cents an ounce. It’s been changed to $2.96 for 8 ounces. Happy cooking! XOXO -Monti