Hot Honey Cornbread

Cornbread is a classic – but this Hot Honey Cornbread made with Honey House Hot Honey is something else entirely. We're talking a golden, fluffy cornbread baked upside down in a pool of hot honey butter, shingled with jalapeños, then flipped to reveal a gorgeous, caramelized glaze that hits every note – salty, sweet, and beautifully spicy. Once you try it, plain cornbread simply won't cut it anymore.

Why You'll Love This Recipe

A show-stopping flip – baking the cornbread upside down over jalapeños and honey butter creates a stunning caramelized topping that looks as incredible as it tastes
The ultimate trifecta – every single bite delivers the perfect balance of salty, sweet, and spicy thanks to Honey House Hot Honey
Fluffy, tender crumb every time – a short rest in the fridge before baking guarantees a light, perfectly textured cornbread
Crowd-pleasing and versatile – equally at home as a side dish at a dinner party, a game day spread, or alongside a bowl of chili on a weeknight
Made with simple pantry staples – no specialty ingredients needed beyond great honey and a handful of everyday items
Next-level leftovers – this cornbread reheats beautifully and somehow tastes even better the next day

Ingredients

For the Cornbread Batter

1/2 cup (1 stick) unsalted butter, melted
2 eggs, room temperature
1 cup buttermilk, room temperature
1/4 cup Honey House Hot Honey
1 1/2 cups all-purpose flour
1 cup stone ground cornmeal
1 tbsp baking powder
1 tsp kosher salt
1/3 cup corn kernels

For the Hot Honey Butter & Topping

4 tbsp unsalted butter
1/2 cup Honey House Hot Honey
3-4 jalapeños, thinly sliced

Optional Garnish

Flaky sea salt, for finishing

Equipment

Large mixing bowl
Whisk
9-inch round cake tin
Parchment paper
Small saucepan
Sheet pan (to catch any overflow)
Large plate or platter (for flipping)

Pro Tips

Rest the Batter: Don't skip the 20-minute rest in the fridge – this step is the secret to a fluffy, well-risen cornbread. It gives the leavening a head start and ensures a lighter crumb.
Room Temperature Dairy: Make sure your eggs and buttermilk are at room temperature before mixing. Cold ingredients can cause the melted butter to seize up and result in uneven mixing.
Be Gentle With the Jalapeños: When spooning the batter over the jalapeños in the pan, use a light hand and smooth gently with the back of a spoon. Disturbing the jalapeño arrangement means a less beautiful flip reveal.
Use a Sheet Pan Underneath: Place your cake tin on a sheet pan before baking. The honey butter will bubble up as it bakes and can overflow – the sheet pan saves your oven.
Nail the Flip: Let the cornbread cool for a full 10 minutes before inverting. Run a thin spatula or knife around the edges first, then confidently flip onto a large plate in one smooth motion – hesitation is the enemy here!

Instructions

Melt 1/2 cup (1 stick) of butter and set aside to cool slightly. In a large mixing bowl, whisk together the eggs, buttermilk, and melted butter until combined.
Add the 1/4 cup of Honey House Hot Honey to the wet ingredients. Whisk again until a smooth, homogeneous mixture forms.
Add the flour, cornmeal, baking powder, and kosher salt to the bowl. Fold the dry ingredients into the wet until no streaks of flour remain. Fold in the corn kernels.
Cover the bowl with a tea towel or plastic wrap and refrigerate for 20 minutes. While the batter rests, preheat the oven to 350°F (175°C). Grease a 9-inch round cake tin and line with parchment paper.
In a small saucepan over medium heat, melt the remaining 4 tbsp of butter with 1/2 cup of Honey House Hot Honey, stirring until fully combined. Reserve 1/4 cup of this honey butter for topping after the flip.
Pour the remaining honey butter into the prepared cake tin. Arrange the jalapeño slices evenly across the base of the tin on top of the honey butter, making sure to cover the entire surface.
Gently spoon the rested cornbread batter over the jalapeños and smooth the top with the back of a spoon, being careful not to disturb the jalapeños underneath.
Place the cake tin on a sheet pan and bake for 40-45 minutes at 350°F (175°C), until golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for 10 minutes. Run a thin spatula or knife around the edges to loosen it from the sides.
Place a large plate or platter over the tin and confidently invert to flip the cornbread out. Drizzle with the reserved honey butter and finish with a generous pinch of flaky sea salt. Serve warm.

Storage Tips

Room temperature: Store loosely covered at room temperature for up to 2 days.
Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before reheating.
Reheating: Warm slices in a 300°F (150°C) oven for 8-10 minutes or in a skillet over low heat. Add a fresh drizzle of Honey House Hot Honey after reheating to revive that sweet-heat glaze.
Make ahead: The batter can be made and refrigerated overnight, making this a great option for entertaining the next day.

Recipe Notes

What sets this cornbread apart from every other version you've tried is the upside-down technique. By pouring the honey butter into the pan first and layering jalapeños before the batter goes in, the cornbread essentially braises in that sweet, spicy glaze as it bakes. When it's flipped, you're left with a lacquered, caramelized top with jewel-like jalapeño slices that look almost too good to eat. Almost. The Honey House Hot Honey is doing double duty here – working inside the batter for a subtle sweetness and heat, and in the honey butter for that unforgettable finishing glaze.

The quality of your honey genuinely makes a difference in a recipe like this. Honey House Hot Honey is made with 100% pure, raw American honey infused with real heat – no artificial flavors, no additives, just honest ingredients. That purity comes through in every bite, creating a depth of flavor you simply can't get from a generic store-bought alternative. When honey is both a featured flavor and a key structural component of a recipe, starting with the real thing is everything.

Perfect Pairings

This hot honey cornbread is a standout on its own, but it truly shines alongside:

A hearty bowl of smoky chili – the sweet heat of the cornbread is a match made in heaven
Slow-cooked pulled pork or BBQ ribs for a Southern-inspired spread
A cold, crisp lager or hard cider to balance the spice
A simple arugula salad with lemon vinaigrette to cut through the richness
Extra Honey House Hot Honey on the side for anyone who wants to turn up the heat

Variation Ideas

While the classic hot honey and jalapeño combination is absolutely divine, feel free to get creative with these alternative options:

Honey House Recommendations

Sweet without the heat: Use Honey House Clover Honey in both the batter and the honey butter for a more traditional sweet cornbread – perfect for those who love the upside-down technique without the spice.
Mild and golden: Swap in Honey House Alfalfa Honey for a lighter, subtly buttery sweetness that lets the stone ground cornmeal flavor really shine through.
Indulgent and rich: Try Honey House Creamed Honey whisked into the honey butter topping for an extra-thick, luscious glaze that clings to every jalapeño slice beautifully.

Other Great Options

Cheese lover's version: Fold 1/2 cup of shredded sharp cheddar or pepper jack into the batter before baking for an extra savory, melty twist.
Bacon addition: Crumble 3-4 strips of crispy cooked bacon into the batter alongside the corn kernels for a smoky depth of flavor.
Herb-infused: Add 2 tbsp of fresh chopped chives or scallions to the batter for a fresh, oniony note that complements the jalapeños.
Milder heat: Swap the jalapeños for thinly sliced banana peppers or poblanos if you want the visual without as much spice.
Skillet style: Cook in a well-seasoned 10-inch cast iron skillet instead of a cake tin for rustic, crispy edges and an even more dramatic flip.
Mini cornbreads: Divide the batter into a muffin tin with honey butter and jalapeño rounds in each cup for individual portions – great for parties.