We’ve added a little zest to the classic corn bread recipe. Our Sriracha Seasoning adds an incredible rich flavor, which we balanced out with honey, and then baked in an iron skillet!

  • | Easy
  • | 45 mins
  • | 7 servings
Ingredients
  • 2 tbsp shortening
  • 1½ cups yellow corn meal
  • 1½ tsp baking powder
  • ½ cup all-purpose flour
  • 1 tsp salt
  • 2 tbsp Rodelle Sriracha Asian Seasoning
  • 2 tbsp honey
  • 1 egg
  • 1¼ cups buttermilk
Uses
Directions
  1. Preheat oven to 375°F. Put shortening into cast iron skillet and heat over medium heat until melted and hot, about 2 minutes. Turn off the heat.
  2. In a medium bowl mix the corn meal, baking powder, flour, salt, Rodelle Sriracha Asian Seasoning, and honey together.
  3. Beat the egg into the buttermilk and add to the corn meal/flour mixture.
  4. Stir until just combined. If it is too dry, add a tbsp or two of the buttermilk.
  5. Pour the batter into the skillet.
  6. Bake for about 30 minutes and until the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean.
  7. Serve hot or warm.
Ingredients
  • 2 tbsp shortening
  • 1½ cups yellow corn meal
  • 1½ tsp baking powder
  • ½ cup all-purpose flour
  • 1 tsp salt
  • 2 tbsp Rodelle Sriracha Asian Seasoning
  • 2 tbsp honey
  • 1 egg
  • 1¼ cups buttermilk
Uses
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We would like to make you aware of some minor packaging changes over the next few months. While we have seen a surge in demand for Rodelle Vanilla this year, the recent pandemic has caused many disruptions in the packaging supply chain. At times, you may notice a different color cap or a different type of bottle when you buy our vanilla. Inside the bottle is the same Rodelle Vanilla with the taste and quality that you have come to trust over the years.