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!

  • 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
  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.