Baking Breakfast cornbread hot honey brown butter BBQ side dish comfort food

Mike's Hot Honey Brown-Butter Cornbread

Name: Mike's Hot Honey Brown-Butter Cornbread
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 tbsp Unsalted butter; 1 cup Yellow cornmeal; 0.75 cup All-purpose flour; 2 tbsp Granulated sugar; 2 tsp Baking powder; 0.5 tsp Kosher salt; 2 large Large eggs; 1 cup Buttermilk; 3 tbsp Mike's Hot Honey

Sweet-savory cornbread with nutty brown butter and a spicy-sweet finish from Mike's Hot Honey. This warm, tender skillet cornbread is perfect with BBQ, chili, or a weekend brunch.

0.0(0 reviews)

Prep: 15m · Cook: 24m · Total39 mins

DifficultyEasy

Serves6

AuthorJake

Ingredient Spotlight

Yellow cornmeal

Yellow cornmeal is ground dried corn (usually dent or flint varieties) used widely in cornbread, corn muffins, polenta, and for breading; its roots trace to Native American and Latin American cuisines. It has a mildly sweet, toasty corn flavor and can be gritty if coarsely ground. You can find it in most U.S. supermarkets, Latin markets, or bulk bins; suitable substitutes are polenta (coarser) or finely ground cornmeal, but avoid swapping directly with masa harina, which is nixtamalized and tastes/behaves differently.

Ingredient Spotlight

Mike's Hot Honey

Mike's Hot Honey is a branded chili‑infused honey developed in the U.S. as a condiment—sweet honey with added chiles that delivers a noticeable, lingering heat and a floral honey aroma. It’s commonly used on pizza, fried chicken, cheese, and roasted vegetables. Available at many grocery stores, specialty shops, and online, and you can make a close substitute by gently warming honey with red‑pepper flakes or a splash of hot sauce to taste.

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Jake's note

"This cornbread balances toasty brown-butter richness with the sweet-heat of Mike's Hot Honey, making it an excellent companion to smoky mains or a standout at brunch. Home cooks will love how simple steps transform pantry staples into a memorable side."

Mike's Hot Honey Brown-Butter Cornbread

This is cornmeal comfort with a small technical flourish: browning the butter deepens the fat's flavor so each tender crumb carries toasty, nutty notes that play beautifully against the sweet-heat of Mike's Hot Honey. Baked in a screaming-hot cast-iron skillet, the exterior crisps into golden, caramelized edges while the interior stays moist from buttermilk and eggs — the result is cornbread that's boldly textured in a way boxed mixes rarely achieve. Spoonfuls warm from the pan show off that caramelized crust and a soft, slightly grainy crumb that soaks up honey and runs well with savory mains.

What makes this version work is the small choreography: brown the butter just so, temper it into the eggs so it doesn't cook them, and use a hot pan so the bottom crisps quickly. The measured sugar keeps the cornbread firmly in savory territory, letting Mike's Hot Honey add the finishing layer of heat and sweetness instead of overwhelming the batter. It's an ideal recipe for hosts who want a showstopper side without fuss — a weeknight chili partner, a centerpiece for backyard BBQ, or the unexpected sweet-savory addition to a weekend brunch spread.

Plan your timing

Enter your target meal time:

6:15 pm–6:23 pm→Preheat and brown the butter

6:23 pm–6:31 pm→Whisk the dry ingredients

6:31 pm–6:39 pm→Combine wet ingredients

6:39 pm–6:47 pm→Mix, bake, and crisp the edges

6:47 pm–6:55 pm→Drizzle with Mike's Hot Honey and serve

Ingredients

Yield

Instructions

Preheat and brown the butter

Preheat the oven to 400°F (200°C) and place a 9-inch cast-iron skillet or an 8-inch square pan in the oven to heat while you work. Meanwhile, melt the butter in a small saucepan over medium heat, swirling occasionally; cook until foamy and the milk solids turn golden-brown and smell nutty, about 4–6 minutes. Remove from heat and let cool slightly so it won't scramble the eggs.

For this step

6 tbspUnsalted butter

Whisk the dry ingredients

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and kosher salt until evenly combined. Breaking up any lumps ensures an even texture in the finished cornbread.

For this step

1 cupYellow cornmeal
0.75 cupAll-purpose flour
2 tbspGranulated sugar
2 tspBaking powder
0.5 tspKosher salt

Combine wet ingredients

In a separate bowl, whisk the eggs with the buttermilk until smooth, then slowly whisk in 3 tablespoons of the browned butter (reserve a tablespoon for the skillet if desired). Let the wet mixture sit a minute so flavors meld and the butter cools slightly.

For this step

2 largeLarge eggs
1 cupButtermilk

Mix, bake, and crisp the edges

Stir the wet ingredients into the dry mixture until just combined—avoid over-mixing. Carefully remove the hot skillet from the oven (or grease the pan if not using a skillet) and spread the remaining tablespoon of brown butter on the bottom, then pour in the batter. Bake until golden and a toothpick inserted in the center comes out clean, 20–24 minutes. Let cool 8–10 minutes in the pan.

Drizzle with Mike's Hot Honey and serve

Slice the cornbread and drizzle each piece generously with Mike's Hot Honey while still warm so the honey soaks in. Serve immediately alongside BBQ, chili, or as a sweet-savory brunch side.

For this step

3 tbspMike's Hot Honey

Tips from the kitchen

Watch the Butter Closely

Milk solids brown quickly; remove the butter from heat when the solids are amber and the pan smells nutty to avoid a bitter finish.

Heat the Skillet First

Preheating the cast iron ensures a crisp bottom and helps the batter set quickly, giving you those prized caramelized edges.

Temper the Butter

Whisk a little browned butter into the eggs first to raise their temperature slowly, which prevents scrambling when you combine everything.

Mix Just Until Combined

Stir the batter only until there are no dry streaks; overmixing develops gluten and makes the cornbread dense instead of tender.

Gently Spoon the Honey

Drizzle Mike's Hot Honey over warm slices so it soaks in without pooling; wait a minute for it to melt into the crumb.

Variations & substitutions

Gluten-Free Version

Swap the all-purpose flour for a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it; bake as directed for a similar texture.

Cheesy Jalapeño Twist

Fold in 3/4 cup sharp cheddar and 1–2 diced jalapeños for a spicy, savory cornbread that contrasts nicely with the hot honey finish.

Maple-Bourbon Honey

Stir 1 teaspoon bourbon and 1 tablespoon pure maple syrup into the Mike's Hot Honey before drizzling for a deeper, boozy glaze.

Dairy-Free Swap

Use a neutral oil (like avocado) for browning flavor by toasting 2 tablespoons coconut oil with 4 tablespoons olive oil and replace buttermilk with a mixture of almond milk and 1 tablespoon vinegar.

Storage & make-ahead

Store leftover cornbread wrapped tightly at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. For longer keeping, freeze individual slices on a sheet tray until firm, then transfer to a freezer bag for up to 3 months. Reheat in a 350°F oven or a skillet to revive the crust; avoid microwaving if you want to preserve crisp edges.

What to serve with it

Serve warm from the skillet with an extra drizzle of Mike's Hot Honey and a pat of butter for immediate contrast between hot, sweet, and nutty notes. Pair it with pulled pork, smoky brisket, or a rich bean-and-chile stew; for brunch try it alongside fried eggs and avocado. Drinks that cut the richness—an IPA, an iced tea with lemon, or a crisp sparkling wine—work especially well.

Frequently asked questions

Can I skip browning the butter?

Yes, but you’ll lose the nutty, caramel-like depth that makes this version special; plain melted butter still produces tender cornbread but with a blander profile.

Can I use regular honey instead of Mike's Hot Honey?

You can, but you’ll miss the built-in heat—if you use regular honey, stir in a pinch of cayenne or drizzle a little chili oil to mimic the sweet-spicy finish.

Why did my cornbread come out crumbly?

Overbaking, too much cornmeal, or under-measuring liquids can cause crumbliness; check doneness early and be precise with measuring the buttermilk and cornmeal.

Can I make the batter ahead and bake later?

You can mix the dry and wet components separately and combine just before baking, but batter left to sit for more than 30 minutes can thicken as the cornmeal absorbs liquid and yield a denser loaf.

Is whole milk okay instead of buttermilk?

Whole milk will work, but add 1 tablespoon white vinegar or lemon juice to 1 cup milk and let sit 5 minutes to approximate buttermilk’s acidity, which helps with lift and tenderness.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Preheat and brown the butter

Unsalted butter6 tbsp

Step 2: Whisk the dry ingredients

Yellow cornmeal1 cup
All-purpose flour0.75 cup
Granulated sugar2 tbsp
Baking powder2 tsp
Kosher salt0.5 tsp

Step 3: Combine wet ingredients

Large eggs2 large
Buttermilk1 cup

Step 5: Drizzle with Mike's Hot Honey and serve

🛒 BuyMike's Hot Honey3 tbsp

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Nutrition Facts

Per serving: 1 wedge (120g)

Calories403

Total Fat4.9g

Saturated Fat2.3g

Trans Fat0g

Polyunsaturated Fat0.7g

Monounsaturated Fat1.3g

Total Carbohydrates69.8g

Dietary Fiber2.4g

Total Sugars23.8g

Protein20.2g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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