Name: Hot Pepper Honey Cornbread
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; Kosher salt; 1 hot chile pepper, such as serrano, Fresno or jalapeno, thinly sliced; 1 cup (2 sticks) unsalted butter, at room temperature; 2 cups buttermilk; 2 large eggs, lightly beaten; 3/4 cup honey; 1/2 teaspoon cayenne

Directions

Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
Serve the cornbread with the hot honey.

Hot Pepper Honey Cornbread

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