Hot Honey Skillet Corn Bread

We don’t believe in sugar in our cornbread, we believe in honey ON our cornbread. Preferably Hot Honey!

Hot Honey Skillet Corn Bread
(crispy bottom buttermilk cornbread + hot honey)
Serves 6-8

What you need:
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/2 cup Savannah Bee Company® Hot Honey, divided
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/3 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted plus more room temperature for serving

What to do:

1. Wash Up!

2. Preheat the oven to 425º F. Place a 9-inch cast iron skillet inside to heat while you make the batter.

3. Prepare Batter: In a large bowl, whisk together the cornmeal, flour, 1/4 cup hot honey, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving roughly 1 tablespoon.

4. Bake Cornbread: Remove the hot cast iron from the oven. Reduce the oven temperature to 375º F. Coat the bottom and sides of the hot skillet with the reserved butter. Pour the batter into the skillet and place in the center of the oven. Bake until the center is firm and a toothpick inserted into the center comes out clean (about 20-25 minutes).

To Serve: Allow skillet to cool 10-15 minutes. Slather with more butter if desired and drizzle with remaining Savannah Bee Company® Hot Honey.

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