Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Hot Honey Cornbread (Sweet, Savory & Perfectly Moist)

Sarah Smith
4 days ago
2 min read

Updated: 1 day ago

Freshly baked cornbread with honey glaze and parsley garnish in a pan. The golden squares create a warm, inviting atmosphere.

This Hot Honey Cornbread is tender, buttery, and lightly sweet with just the right kick of heat. Classic cornbread batter bakes up soft and golden, then gets finished with a drizzle of hot honey that melts into the crumb for a sweet-spicy balance that’s comforting and crave-worthy.

If you enjoy cozy baked sides like Classic Southern Cornbread or sweet-heat dishes such as Hot Honey Roasted Vegetables and Hot Honey Salmon, this cornbread is a natural addition to your table. It pairs especially well with hearty soups, stews, or chili and works just as nicely as a side for weeknight dinners or casual gatherings.

Why You’ll Love This

Soft, tender cornbread with a lightly crisp golden edge
Sweet-spicy hot honey adds bold flavor without overpowering
Simple pantry ingredients and quick prep
Perfect as a side for cozy dinners, chili nights, or holiday meals

Recipe Card

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 9 squares

Nutritional Information

(Estimated per serving, without optional add-ins)

Calories: 290 kcal

Carbohydrates: 36 g

Protein: 6 g

Fat: 14 g

Fiber: 2 g

Sugar: 14 g

Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ cup granulated sugar

1 cup milk or buttermilk

2 large eggs

½ cup unsalted butter, melted

¼ cup hot honey (plus extra for drizzling)

Instructions

Preheat the oven to 400°F and grease an 8×8-inch baking dish or cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.

In a separate bowl, whisk together milk, eggs, melted butter, and hot honey.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Transfer the batter to the prepared baking dish and spread evenly.

Bake for 22–25 minutes, or until golden and a toothpick inserted in the center comes out clean.

Drizzle with additional hot honey while warm, slice, and serve.

Notes

Buttermilk gives the cornbread extra tenderness, but regular milk works well too.

Drizzling hot honey while the cornbread is warm allows it to soak into the crumb.

For extra heat, add a pinch of chili flakes to the batter.

This cornbread is best served warm but reheats well.

Frequently Asked Questions

Is Hot Honey Cornbread very spicy? No. It’s mildly spicy with a sweet finish. You can adjust the heat by adding more or less hot honey.

Can I bake the hot honey into the cornbread instead of drizzling? Yes. The recipe already includes hot honey in the batter, and the drizzle adds extra flavor on top.

Can I make this ahead of time? Yes. Bake it a day ahead and warm it gently before serving.

What should I serve with Hot Honey Cornbread? Chili, soups, stews, barbecue, or roasted vegetables all pair beautifully.

Final Thoughts

This Hot Honey Cornbread is the kind of side dish that quietly steals the show — soft, buttery, and perfectly balanced between sweet and spicy. Whether served alongside a bowl of chili or enjoyed on its own, it’s a cozy, crowd-pleasing bake you’ll want to make again and again.