Heat & Honey Skillet Cornbread with Hot Honey Butter

Golden cornbread baked in a cast iron skillet, set on a wire rack over a stovetop.

Photo: Pixabay

Fire cider used: Heat & Honey | Honey used: Hot Honey

Stirring a spoonful of Heat & Honey fire cider into the milk sours it a little, the way buttermilk would, and gives the cornbread a gentle savory warmth. Our Hot Honey goes in the batter and into a quick butter for the table, so you get sweet with a little bit of heat in every bite. Bake it in a hot cast iron skillet for crisp edges.

Serves 8 | Prep 15 min | Cook 18 to 22 min

Ingredients

Cornbread

  • 1 cup whole milk
  • 2 tablespoons Fire Cider: Heat & Honey, shaken well
  • 1 cup yellow cornmeal (medium grind)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 2 tablespoons Hot Honey
  • 6 tablespoons unsalted butter, melted (5 tablespoons for the batter, 1 tablespoon for the skillet)

Hot Honey butter

  • 4 tablespoons salted butter, softened
  • 1 1/2 tablespoons Hot Honey
  • A pinch of flaky salt

Steps

  1. Set a 10-inch cast iron skillet on the middle rack and heat the oven to 425°F with the skillet inside.
  2. Stir the milk and fire cider together in a measuring cup and let it sit 5 minutes. It will thicken slightly.
  3. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda and salt.
  4. Whisk the eggs, Hot Honey and 5 tablespoons of the melted butter into the milk mixture.
  5. Pour the wet ingredients into the dry ones and stir just until no dry flour shows. A few lumps are fine.
  6. Carefully take out the hot skillet, add the last tablespoon of butter and swirl it to coat. Pour in the batter. It should sizzle.
  7. Bake 18 to 22 minutes, until the top is golden and a toothpick in the center comes out clean. Honey browns quickly, so check at 16 minutes.
  8. While it bakes, mash the softened butter with the Hot Honey and flaky salt.
  9. Cool the cornbread 10 minutes in the skillet, then cut into wedges and serve with the Hot Honey butter.

Tips and storage

  • Baking changes fire cider's flavor. The sharp vinegar mellows in the oven, so expect a soft tang and savory warmth rather than the bite you taste from the bottle.
  • Wrap leftover cornbread and keep it at room temperature up to 2 days. Keep the Hot Honey butter covered in the fridge up to 1 week and soften it before serving.
  • Refrigerate fire cider after opening.

Back to all recipes