4. Make the Hot Honey Butter
In a small bowl, mix together the softened butter, honey, and cayenne pepper until smooth and fully combined. Adjust cayenne to taste for more or less heat.
5. Serve
- Let the cornbread cool in the skillet for 5–10 minutes before slicing.
- Serve warm with a generous smear or drizzle of hot honey butter on top.
📋 Quick Info
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 8 wedges
💡 Tips
- For extra texture: Use fresh jalapeños for a crunchier bite, or mix in corn kernels or shredded cheddar cheese.
- No cast iron? Use a metal baking pan, but preheating is still key for a crispy base.
- Storage: Wrap leftovers in foil and store at room temperature for up to 2 days, or refrigerate for 4–5 days.
This spicy-sweet cornbread is the ultimate skillet side—bold in flavor and made for sharing. Serve it with chili, grilled meats, or as the star of your next brunch spread! 🌶️🍯
