For the Sriracha Honey Corn Bread, preheat the oven to 375 F. Add the butter into a cast iron skillet or 9x9 inch baking pan and heat in the preheated until melted and hot, about 1 minute.
In a medium bowl, mix the corn meal, baking powder, flour, salt, and Rodelle Sriracha Seasoning together.
Beat the egg into the buttermilk, add the honey, and add to the corn meal/flour mixture. Stir until just combined.
Pour the batter into the skillet.
Bake for about 25-30 minutes and until the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean.
While the corn bread is baking, make the Sriracha Honey Butter by melting the butter in a microwave on 15 second intervals, stirring in between, until fully melted. Stir in the honey, sriracha, and Rodelle Sriracha Seasoning.
Pour the butter over the corn bread and spread to the sides to fully cover the top in an even layer.
Serve hot or warm.
Tips
After preparation, let the corn bread batter sit at room temperature before baking for about 10-15 minutes to allow the corn meal to absorb the flavors and let the baking powder begin rising
The hot, greased skillet or baking dish will help prevent the corn bread from sticking, and provide for the ideal light and fluffy texture
Recipe was developed for Rodelle by ADM intern, Katie Scheid.
