Hive Hot Honey Cornbread

Trust me, once you try this Hive on Fire Hot Honey cornbread, you'll never go back to plain old cornbread again. The perfect warm-me-up side to a bowl of your favourite chilli recipe.

INGREDIENTS
1 cup (120g) fine cornmeal
1 cup (125g) all-purpose flour (spooned & levelled)
1 Tsp baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (113g) unsalted butter, melted and slightly cooled
1/3 cup (67g) packed light or dark brown sugar
2 Tbsp (30ml) Hive on Fire Hot Honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature*

DIRECTIONS
Preheat oven to 400°F (204°C). Works best cooked in a 9 inch round cast iron pan, but if using a regular baking pan lightly dust and flour.
Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl and set aside.

In a medium bowl, whisk the melted butter, brown sugar, and Hive on Fire honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the centre is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, ribs or a bowl of spicy chilli, enjoy!