Honey Sriracha Spicy Cornbread Recipe 

Our Honey Sriracha Corn Bread is the ideal side dish for any meal or for serving at a get together, with a lovely cracked brown surface, crispy crust, and topped off with a sticky glaze of Sriracha Honey Butter that is just irresistible! This spicy corn bread recipe is best served warm, with a wonderful soft, dense, and crumbly interior. The buttermilk in this recipe makes a world of a difference, allowing for a lighter rise and yielding more of a tender crumb. The corn bread is rich, buttery, and slightly sweet, with a subtle kick from the sriracha and Rodelle’s very own Sriracha Seasoning. Pair with your favorite chili, soup, savory dish, or jam. Enjoy! 

  • Easy
  • 45 mins
  • 9 servings
Top view of a 9x12 inch ceramic white pan containing Honey Sriracha Spicy Cornbread. It's cut into 4x3 squares. The background is a light gray and to the right is a blue and white striped dish towel.
Ingredients

For the Sriracha Honey Corn Bread 

  • 3 tbsp melted butter 
  • 1½ cups yellow corn meal 
  • 1½ tsp baking powder 
  • ½ cup all-purpose flour 
  • 1 tsp salt 
  • 2 tbsp Rodelle Sriracha Seasoning 
  • 2 tbsp honey 
  • 1 egg 
  • 1 ½ cups buttermilk 

For the Sriracha Honey Butter 

  • 2 tbsp butter 
  • 1 tbsp honey 
  • 2 tsp sriracha 
  • ½ tsp Rodelle Sriracha Seasoning 
Uses
Directions
  1. For the Sriracha Honey Corn Bread, preheat the oven to 375 F. Add the butter into a cast iron skillet or 9x9 inch baking pan and heat in the preheated until melted and hot, about 1 minute. 
  2. In a medium bowl, mix the corn meal, baking powder, flour, salt, and Rodelle Sriracha Seasoning together. 
  3. Beat the egg into the buttermilk, add the honey, and add to the corn meal/flour mixture. Stir until just combined. 
  4. Pour the batter into the skillet. 
  5. Bake for about 25-30 minutes and until the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean. 
  6. While the corn bread is baking, make the Sriracha Honey Butter by melting the butter in a microwave on 15 second intervals, stirring in between, until fully melted. Stir in the honey, sriracha, and Rodelle Sriracha Seasoning.  
  7. Pour the butter over the corn bread and spread to the sides to fully cover the top in an even layer. 
  8. Serve hot or warm. 

Tips 

  • After preparation, let the corn bread batter sit at room temperature before baking for about 10-15 minutes to allow the corn meal to absorb the flavors and let the baking powder begin rising 
  • The hot, greased skillet or baking dish will help prevent the corn bread from sticking, and provide for the ideal light and fluffy texture 

Recipe was developed for Rodelle by ADM intern, Katie Scheid.