Warmer weather is here to stay, and grilling season has officially arrived—which means it’s time for some show-stopping sides to complement all those gorgeous grill-out dishes. With Memorial Day just around the corner, what better addition to the table than warm, sweet cornbread? And not just any cornbread—hot honey cornbread with candied cornflakes. It’s a bold twist on a classic and bound to become a new favorite.

Forget everything you know about traditional cornbread. This version leans more cake than crumbly bread, with a soft, moist texture that sets it apart. A touch of cayenne adds a subtle kick, while a sticky-sweet honey glaze brings the perfect balance of sweet and spicy. And for the grand finale? A crunchy crown of homemade candied cornflakes. They deliver an unexpected pop of texture that takes this dish from simple to sensational.

This hot honey cornbread isn’t just a side—it’s a conversation starter. Whether paired with smoky BBQ or a cozy bowl of chili, it’s sure to steal the spotlight. Bring it to your next summer grill-out or potluck, and you’ll have everyone asking for the recipe. So next time you’re craving cornbread, skip the boxed mix and go big with this sweet, spicy, crunchy masterpiece.

Hot honey cornbread with candied cornflakes

Serves: 9 | Prep: 20 mins | Cook: 30-35 mins 

Ingredients:

For the cornbread:

• 2 sticks (1 cup, 215 grams) unsalted butter, softened, room temperature
• 1 cup (225 grams) brown sugar, packed
• 2 eggs
• ½ tsp (2 grams) salt 
• 2 ½ cups (218 grams) self-rising cornmeal mix (I used Shawnee Best, or use 1 ¼ cups – 145 grams of  all-purpose flour and ¾ cup – 73 grams coarse cornmeal)
• 1 1/2 tsp (5 grams) baking powder
• 1 tsp (6 grams) cayenne (if you’re afraid of spice, start with a ½ tsp)
• ½ cup (100 grams) sour cream
• Honey for brushing (about 2 tbsp)

For the candied corn flakes:

• 2 tbsp (30 grams) honey
• 2 1/2 tbsp (37 grams) unsalted butter
• Pinch of salt
•  2 tbsp (33 grams) packed brown sugar
• 1/2 tsp (2 grams) vanilla extract
• 3 cups (70 grams) cornflakes

Instructions:

For the cornbread

1. Preheat the oven to 325 degrees. In a stand mixer or with a hand mixer and a large bowl, cream the softened butter and sugar until light and fluffy, about 1-2 minutes. 
2. Crack the eggs into the bowl and mix til combined. 
3. In a medium bowl, add the cornmeal mix (or flour and cornmeal), baking powder, salt, and cayenne pepper. Whisk to combine. 
4. Then, working in three batches, alternate mixing the dry ingredients and the sour cream, and mix until just combined. 
5. Pour into a buttered 8×8 or 9×9 inch pan and bake for 30-35 minutes, until a toothpick comes out clean. 

For the candied cornflakes

1. Preheat the oven to 275 degrees. 
2. In an oven-safe saucepot over medium heat, combine honey, butter, salt, brown sugar, and vanilla. Bring to a boil. 
3. Remove from heat and add cornflakes. With a spatula, gently stir to combine. 
4. Place the pot (or a baking dish) in the oven and bake for 10 minutes. Stir, then bake for an additional 6 minutes.
5.  Remove from oven and let cool. Store in an airtight container until ready to use. 

To Assemble:

1. Remove the cornbread from the oven and brush it with a thin coating of honey, then top it with the candied cornflakes. Cool slightly, slice, and serve warm.

Notes:

If you’re not a fan of spice, I suggest adding only ½ tsp of cayenne to start, or you can omit it if you prefer a simpler sweet cornbread. 

If you can’t get a self-rising cornmeal mix, use 1 ¼ cups of all-purpose flour (145 grams) mixed with ¾ cup of coarse cornmeal(73 grams).

Storage:

Keep covered in an airtight container for up to 5 days. 

The candied cornflakes can be made ahead of time, or you can make them while the cornbread is baking; they can be made in a pinch. 

The sugar in the candied cornflakes can also be reduced if you prefer a less sweet topping.