Hot Honey Cornbread

This Hot Honey Cornbread is everything we want out of a skillet of cornbread—golden edges, tender crumb, and just enough sweet heat to keep things interesting. The buttermilk keeps it moist, the cast iron gives it that perfect crust, and our Hot Honey Seasoning brings a balance of sweetness and warmth that plays well with everything from fried chicken to chili.

Ingredients

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tbsp baking powder

• 1 tsp salt

• 2–3 tbsp Ranch & Rifle Hot Honey Seasoning

• 2 large eggs

• 1 cup buttermilk

• 1/3 cup melted butter (plus more for the skillet)

• Optional: 1–2 tbsp honey for extra sweetness

Prep

Preheat your oven to 400°F.
Place a cast iron skillet in the oven with a small amount of butter to heat while you mix the batter.

Instructions

1. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and Hot Honey Seasoning.

2. In a separate bowl, beat the eggs, then whisk in the buttermilk, melted butter, and honey if using.

3. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix—the batter should be slightly thick.

4. Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides.

5. Pour the batter into the skillet and spread evenly.

6. Bake for 18–22 minutes, or until the top is set and the edges are golden brown. A toothpick inserted in the center should come out mostly clean.

Serve

Let cool slightly before slicing. Serve warm with butter, alongside chili, smoked meats, fried chicken, or anything that could use a little sweet heat.

Notes from the Kitchen

• For extra crunch, add a handful of corn kernels to the batter.

• This cornbread reheats well in a skillet or wrapped in foil on the grill.

• If you like more heat, bump the Hot Honey Seasoning up by another tablespoon.

Simple, comforting, and just different enough to stand out—this Hot Honey Buttermilk Cornbread belongs on every table.