Sticky Sweet Corn Bread
It’s nearing Autumn and I’ve got chili on my mind. And there’s no better side for a nice bowl of chili than some cornbread. This is a sweet take on traditional cornbread with some extra heat thrown in, because, well, hot sauce is kind of our thing.
This cornbread has a subtle heat to it in its base form but you can always add more hot sauce or finely dice some fresh habaneros and add it to the mix.
Sticky Sweet Cornbread
One box of Jiffy Cornbread mix
1 large egg + 1 yolk
1/3 cup milk
2 tbsp raw honey
2 tbsp Sticky Sweet Heat (or more depending on how much heat you want)
OPTIONAL - 2 minced habaneros (don’t touch your eyes or your nethers until you’ve deep cleaned your hands)
OPTIONAL - Sticky Sweet Honey Butter (see below)
Directions:
Preheat your oven to 350 degrees F
Grease an 8”x8” baking pan (circular 8” pan works well too)
Combine cornbread mix, eggs, milk, honey, and Sticky Sweet Heat into a medium size mixing bowl
If adding extra habaneros, dice and add to the combined mixture.
Bake in the oven for 15-18 minutes.
Remove from oven and let sit for about 10 minutes to cool before cutting for a cleaner cut
If you want to add even more of a punch, whip up some Sticky Sweet Honey Butter
Combine 4 tbsp of room temperature butter (half a stick) with 2 tsp of Sticky Sweet Heat and 1 1/2 tsp of raw honey.
Whip until combined then chill for at least 10 minutes.
