Hot Honey Butter (for Cornbread)

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:

1. 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).
2. Start the mixer on low, then slowly increase the speed.
3. Mix until all ingredients are nicely incorporated, about 1–2 minutes.
4. 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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