Hot Pepper Honey Cornbread

Save Recipe
  • Level: Easy
  • Total: 50 min
  • Active: 10 min
  • Yield: 4 to 6 servings
Share This Recipe


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 


  1. Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
  2. Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
  3. 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.
  4. 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.
  5. Serve the cornbread with the hot honey.