Cinnamon-Chili Roasted Cornbread with Honey Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Moist cornbread enhanced with a hint of cinnamon and a subtle chili kick, served warm with a whipped honey butter topping. This southern-inspired desserts ready in about 35 minutes layers yellow cornmeal, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 8 Southern cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Grease an 8-inch square baking pan with butter or nonstick spray.
  2. Step 2: In a large bowl, whisk together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 1/4 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp chili powder, and 1/2 tsp salt.
  3. Step 3: In a separate bowl, beat 2 large eggs with 1 cup whole milk and 1/4 cup melted unsalted butter until fully combined.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix.
  5. Step 5: Pour the batter into the prepared baking pan and smooth the top with a spatula.
  6. Step 6: Bake for 20-25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
  7. Step 7: While the cornbread bakes, combine 1/2 cup softened unsalted butter and 3 tbsp honey in a small bowl. Whip with a fork until light and fluffy.
  8. Step 8: Remove cornbread from oven and let cool for 10 minutes before slicing. Serve warm with a generous dollop of honey butter on each piece.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Cinnamon-Chili Roasted Cornbread with Honey Butter take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Cinnamon-Chili Roasted Cornbread with Honey Butter?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Cinnamon-Chili Roasted Cornbread with Honey Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cinnamon-Chili Roasted Cornbread with Honey Butter for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cinnamon-Chili Roasted Cornbread with Honey Butter?

Southern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes