Southern Fried Cornbread With Mike’s Hot Honey Butter Glaze

Southern-style fried cornbread made with stone-ground yellow cornmeal and finished with Mike’s Hot Honey butter. Crispy, simple, and perfect alongside a classic New Year’s meal.

By @theactualansley

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 cup stone-ground yellow cornmeal
• 0.25 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 0.75 cup buttermilk
• 1 unit large egg
• 2 tablespoon melted butter
• 0 neutral oil or butter
• 4 tablespoon salted butter
• 3 tablespoon Mike’s Hot Honey
• 0 pinch flaky salt

Instructions

1. In a large bowl, combine 1 cup of stone-ground yellow cornmeal, 1/4 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of kosher salt, and 1 teaspoon of granulated sugar.
2. In a separate bowl, whisk together 3/4 cup of buttermilk and 1 large egg until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Add 2 tablespoons of melted butter (or bacon grease) to the mixture and stir until incorporated.
5. Heat a skillet over medium heat and add enough neutral oil or butter to coat the bottom of the skillet.
6. Once the skillet is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon.
7. Cook the cornbread until golden brown on one side, about 3-4 minutes, then flip and cook the other side until golden brown, about another 3-4 minutes.
8. Remove the cornbread from the skillet and drain on paper towels.
9. In a small saucepan, melt 4 tablespoons of salted butter over low heat.
10. Stir in 3 tablespoons of Mike’s Hot Honey and a small pinch of flaky salt until well combined.
11. Drizzle the hot honey butter glaze over the fried cornbread before serving.