Hot Honey Butter


A few words...

I wrote up a Hot Honey Cornbread recipe a few days ago. Then I got a note from “Jay” that I didn’t give the ratio for honey butter to pour on the cornbread.  My bad!  Thanks for catching that Jay!  Here’s the recipe and portion to use for that recipe.

MAJOR KEY: Make a couple of slits in the cornbread (if you make it in a pan or skillet) so that the butter evenly absorbs into the bread.  If you made muffins I suggest brushing it on. Also, if you’re a heat freak or want to add even more flavor consider dropping in a 1/2 teaspoon of smoked paprika or cinnamon.  Lastly, if you don’t have a hand mixer just melt the butter or make sure it very soft and use a whisk to blend.


1 cup unsalted butter

1/3 cup hot honey

1/2 teaspoon salt



  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Beat in the remaining ingredients, starting with only 1/4 teaspoon of salt. Beat on medium speed until completely smooth. Scrape down the sides of the bowl with a rubber spatula as needed. Taste. Add more salt (up to 1/4 teaspoon) if desired.
  2. Cover leftovers tightly and store in the refrigerator for up to a week or so.


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