Gluten-Free Hot Honey Cornbread
Discover how to make sweet and spicy Hot Honey Gluten Free Cornbread using Be Free Cafe's Gluten Free Cornbread mix. This easy, flavorful recipe brings the perfect balance of heat and sweetness—ready in no time!
Equipment
- 1 Stand Mixer or Large Bowl
- 1 Cast Iron Skillet
Ingredients
For the Cornbread:
- 1 pack Be Free Café’s GF Cornbread Mix
- 1 stick (8tbsp) Butter melted & cooled
- 2 large Eggs
- 1 1/4 cup Water
For the Hot Honey Syrup:
- 1/2 cup Honey
- 1 stick (8tbsp) Butter
- 1/2 tsp Black Pepper
- 1 pinch Salt
- 1 tbsp Red Chili Flakes Asian chili flakes recommended
- 1/8 tsp Cayenne Pepper
Instructions
- Preheat: Set your oven to 425°F (218°C) with cast-iron skillet (or baking dish) in oven. Add 1 tbsp of butter to skillet while preheating.
- Mix: In a large bowl or stand mixer, combine dry mix with butter, eggs, and water until smooth and well incorporated. Let sit for 15 minutes.
- Remove: Hot skillet from the oven, carefully.
- Pour: Cornbread mixture into skillet and place back into the oven on the center rack.
- Bake: For 20 minutes or until toothpick comes out clean. Remove from oven and allow to cool.
- Heat: In a saucepan combine all the hot honey ingredients and bring to a simmer.
- Pour: Slowly pour hot honey syrup over the cooled cornbread evenly. Syrup will slowly absorb and sink into the cornbread. Cool, cut and serve.