Warm cornbread deserves something special, and this hot honey butter delivers with just four ingredients and a couple of minutes of whipping! Spicy Calabrian chiles, sweet honey, and flaky Maldon salt are whipped into creamy butter for a sweet-heat spread you'll want to keep on hand all season long.
Yields about 1 cup
Hot Honey Butter:
- ½ lb unsalted butter, room temperature
- 1 tablespoon Calabrian chiles in oil, chopped
- 3 tablespoons honey
- 1 tablespoon Maldon salt
INSTRUCTIONS:
- Place all ingredients in a mixer fitted with the whip attachment (if you don't have a mixer, you can mix by hand with a rubber spatula).
- Start the mixer on low, then slowly increase the speed.
- Mix until all ingredients are nicely incorporated, about 1–2 minutes.
- Place in an airtight container and store refrigerated for up to 2 weeks.
Before use, pull the butter from the refrigerator and let it temper. This makes it much easier to spread over your cornbread.
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