Golden, tender cornbread with Hot Honey baked in and brushed on top. Brilliant with chilli or barbecue.
Serves: 8 | Prep: 10 min | Cook: 25 min
Ingredients
- 1 cup fine cornmeal (polenta)
- 1 cup plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup buttermilk
- 2 eggs
- 80 g butter, melted
- 3 tbsp The Flavorsmith Hot Honey, plus 2 tbsp to brush
- ½ cup corn kernels (optional)
Method
- Heat the oven to 200°C. Grease a 20 cm square tin or cast-iron pan.
- Whisk the cornmeal, flour, baking powder, baking soda and salt in a bowl.
- In another bowl, whisk the buttermilk, eggs, melted butter and 3 tbsp Hot Honey.
- Fold the wet into the dry until just combined, then fold in the corn.
- Pour into the tin and bake 20–25 minutes, until golden and a skewer comes out clean.
- Brush the top with 2 tbsp Hot Honey while hot. Cool 10 minutes before cutting.
Chef's tip: Stop mixing as soon as the flour disappears. Over-mixing makes cornbread tough.