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Hot Honey Cornbread

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Hot Honey Cornbread

Here's a simple recipe for Hot Honey Cornbread. Ours is drizzled with a generous amount of Velvet Fields Crimson Forest Honey, paired with the zest and spice of PONS Chilli Peppers (guindillas). Serve as a stand alone snack, with a wedge of cheese and extra hot honey on the side.⁠
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Course Appetisers
Cuisine American, Southern

Ingredients
  

Cornbread

  • 1 & 1/2 cups self raising flour
  • 1 cup cornmeal
  • 1/2 tsp Tasman Sea Salt, Smoked
  • 4 large eggs
  • 1/2 cup French cultured butter, melted
  • 2-3 tbsp Velvet Fields Honey, we used Crimson Forest
  • 1 cup shredded cheese, we used Waikato Smoked Gouda
  • 3-4 PONS Chilli Peppers (guindillas) - chopped, adjust to preferred heat
  • 1/2 cup water, or milk if preferred to loosen the batter

Hot Honey

  • 1/2 cup Velvet Fields Honey, we used Crimson Forest
  • 1-2 PONS Chilli Peppers (guindillas)

Instructions
 

  • Preheat the oven to 180°C, using the fan force setting. Line a 20cm cake tin with baking paper and set aside.
  • In a large bowl combine the flour, cornmeal & salt. Crack the eggs into a small mixing bowl and whisk to combine.
  • Add melted butter, honey and eggs, mix gently, then add the cheese and chopped guindillas to the cornmeal batter, along with the water to loosen the mixture.
  • Pour the batter into the prepared baking dish, spreading it evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.
    Set aside, allow to cool slightly before drizzling with hot honey.

Hot Honey

  • Heat the honey in a small saucepan over low heat, add the guindillas and allow to infuse.

To Serve

  • Drizzle the hot honey over the top of the warm cornbread prior to serving.
Keyword Cornbread, Hot Honey, Peppers

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