Honey Sriracha Chicken Cornbread

Ingredients

1 ½ Cup Lodge True Southern Mix

1 egg

¾ Cup Mayfield Buttermilk

3 tbsp butter

1 Cup chopped chicken

1 tbsp honey

2 tsp sriracha

½ tbsp sriracha seasoning

Sriracha Honey Butter

2 tbsp butter

1 tbsp honey

2 tsp sriracha

1 tbsp sriracha seasoning

Directions

Preheat oven to 375 degrees. Add butter into a cast iron skillet, or 9×9” baking pan and heat in the preheated over until melted and hot, about 1 minute.

In a medium bowl, mix the Lodge mix and sriracha seasoning together. Beat the egg into the buttermilk, add the honey, and add to the Lodge mix. Add chicken and stir until just combined. Pour batter into skillet. Bake for 25 to 30 minutes. While cornbread is baking, make the Honey Butter by melting the butter in a microwave on 15 second intervals, stirring in between, until fully melted. Stir in honey, sriracha, and sriracha seasoning. Pour butter over the cornbread and spread to the side to fully cover the top in an even layer.