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Golden cornbread in a cast iron skillet drizzled with hot honey and red pepper flakes on a farmhouse table
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Hot Honey Skillet Cornbread

Golden, crispy-edged cornbread baked in a cast iron skillet and drizzled with sweet-spicy hot honey. Old-fashioned Southern cornbread meets the hottest flavor trend of 2026.
Course Dessert
Cuisine American
Keyword baking, breads & rolls, heritage recipes, hot honey skillet cornbread, side dishes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 wedges
Author Maggie

Ingredients

  • 1 1/4 cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup honey
  • 4 tablespoons unsalted butter, melted plus 1 tablespoon for the skillet
  • For the hot honey:
  • 1/3 cup honey
  • 1-2 tablespoons hot sauce Frank's or similar
  • 1/4 teaspoon red pepper flakes plus more for topping
  • 1 tablespoon butter

Instructions

  1. Preheat your oven to 400°F. Place a 10-inch cast iron skillet in the oven while it preheats — you want that skillet screaming hot.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. In a separate bowl, whisk the buttermilk, eggs, honey, and melted butter until smooth.
  4. Pour the wet ingredients into the dry and stir just until combined. A few small lumps are fine — don't overmix or the cornbread will be tough.
  5. Carefully pull the hot skillet from the oven. Add a tablespoon of butter and swirl it around until it melts and coats the bottom. Pour the batter in — it should sizzle.
  6. Bake for 20-25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
  7. While the cornbread bakes, make the hot honey: warm the honey, butter, and red pepper flakes together in a small saucepan over low heat for 2-3 minutes. Don't let it boil.
  8. Drizzle the hot honey generously over the warm cornbread as soon as it comes out of the oven. Serve straight from the skillet with extra honey on the side.

Recipe Notes

No buttermilk? Add 1 tablespoon of white vinegar to 1 cup of regular milk and let it sit for 5 minutes. For the hot honey, start with 1 tablespoon of hot sauce and taste — you can always add more, but you can't take it back. This cornbread is best served warm from the skillet. Leftovers reheat well in a 350°F oven for 10 minutes.