Cornbread with Hot Honey Butter | Building Feasts

Cornbread, perfect not only for July 4th celebrations but actually the perfect addition to any feast, especially when smothered in hot honey butter. SUBSCRIBE : ‪@BuildingFeasts‬ For more details about this recipe or for others like this head to: https://www.buildingfeasts.com/recipe... For the Cornbread: 1 tbsp olive oil 150g (3/4 cup) fresh or frozen corn kernels (if using frozen do not defrost) 1 red chilli 4 spring onions 115g (1 cup) plain flour 150g cornmeal or polenta (not quick cooking) 50g (1/4 cup) sugar 1 tsp baking powder 1 tsp baking soda 1 tsp salt 3 eggs 2 tbsp melted butter 500ml (2 cups) buttermilk a drizzle of honey or hot honey for the top (optional) For the hot honey butter: 150g butter, room temperature 3 tbsp hot honey OR 3 tbsp honey + a few dashes of your favourite hot sauce a pinch of Malden salt Make the Cornbread: Preheat the oven to 190C (375F) Heat 1 tbsp olive oil in a frying pan or skillet on a medium to high heat and add the corn. If you are using frozen corn you can add it to the pan straight from the freezer. Heat the corn, chili and spring onions until the corn starts to brown (it will pop a little). Take off the heat and put to one side while you make the cornbread. Pour 1 tbsp olive oil into a 20cm (8 inch) caste iron skillet or other oven proof pan or cake tin, and pour the oil around to line the base and sides. Place in the oven to heat while you mix the ingredients. In a medium sized bowl combine the flour, cornmeal or polenta, sugar, baking powder, baking soda and salt. Mix together the eggs, buttermilk and melted butter (or olive oil). Make a well in the centre of the dry ingredients and add the wet ingredients and stir well to combine. Add 3/4 of the corn/chilli/spring onion mixture and stir through until evenly distributed. Carefully remove your skillet from the oven, sprinkle a little extra polenta on the bottom to form a crust and pour in the cornbread mixture. Sprinkle the remaining corn mixture over the top of the batter and quickly return the pan to the oven. Cook for 18-20 minutes until lightly golden on top and the centre is just cooked through. Careful not to overcook or it will dry out. While the cornbread cooks, make the hot honey butter. Simply whisk all the ingredients together until it's smooth and the honey is full incorporated. Place it in a bowl, ready to schmear. Once out of the oven but still hot, drizzle a little hot honey or honey over the top as a glaze (this is optional but I love it.) Serve warm or room temperature with the hot honey butter. Cornbread is best eaten the day it is made, but also makes a delicious snack toasted the following day with lashings of butter. #cornbread #july4th #buildingfeasts #hothoneybutter #flavouredbutter #recipe #cornbreadrecipe #vegetarianrecipes #holidayrecipes #corn #4thjuly #holidayfood #summerrecipes