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Carrot Cornbread with Hot Honey Butter

Carrot Cornbread with Hot Honey Butter

By OcadoLife
Published on 21 March 2025
“Cornbread is a sweet-meets-savoury American classic, which I’ve given a tasty twist in this Carrot Cornbread with Hot Honey Butter,” says Crystelle Pereira – cook, Bake Off finalist and author of Flavour Kitchen. “Grating carrots into the batter adds moisture and sweetness, while fresh thyme brings depth and aroma – and chilli gives a kick. I’ve also put caramelised carrots in the bottom of the pan for a wow ‘topping’ when it’s turned out. I like to serve this with hot honey butter for a luscious finish.” Enjoy another carroty bake with Crystelle’s Orange and Tahini Carrot Cake.
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Time and servings

1 hr 50 minsTotal time
12Servings
20 minsPrep time
1 hr 30 minsCooking time

Ingredients

  • 160g unsalted butter (90g melted, 70g softened at room temp), plus extra for the tin
  • 300g chantenay carrots (or other small carrots), halved lengthways
  • 2 tbsp olive oil, plus 90ml
  • 2 tbsp hot honey, plus 3 tbsp for drizzling and 40g for the hot honey butter
  • 2½ tsp fine sea salt
  • ¼ tsp cayenne pepper, plus ½ tsp
  • 1 (25g) bunch fresh thyme, leaves picked (a few pinches for the carrots, remainder for the batter with a few leaves reserved to garnish)
  • 220ml whole milk
  • 1 tsp lemon juice
  • 190g self-raising flour
  • 100g cornmeal
  • 80g golden caster sugar
  • 2 tsp garlic granules
  • 1½ tsp baking powder
  • 2 large eggs
  • 200g carrots, grated
  • 200g mature cheddar, grated
  • 2 red chillies, deseeded and finely diced
  • 1 pinch sea salt flakes

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Grease and line the base of a 25 cm square baking tin or a round skillet with baking paper.

  • Step 2

    For the sticky carrots, in a bowl, combine the chantenay carrots, 2 tbsp olive oil, 2 tbsp hot honey, 1 tsp fine sea salt, ¼ tsp cayenne pepper and a few pinches of fresh thyme leaves. Toss well to coat the carrots; arrange them flat-side down in the tin or skillet, in the pattern of your choice, avoiding large, uneven gaps between them. Bake for 40 mins or until the carrots are soft and lightly caramelised.

  • Step 3

    Meanwhile, prepare the cornbread batter. Put the milk in a jug, add the lemon juice and set aside (it will curdle slightly, but don’t worry, this is normal).

  • Step 4

    In a large bowl, whisk the flour, cornmeal, sugar, remaining 1½ tsp salt and ½ tsp cayenne, garlic granules and baking powder until combined.

  • Step 5

    In a separate bowl, combine the 90g melted butter, remaining 90ml olive oil and eggs. Add the milk mixture and whisk to combine.

  • Step 6

    Slowly pour the wet mixture into the dry, whisking continuously to make a smooth batter. Fold in the grated carrots and cheddar, diced chilli and remaining thyme leaves (reserve a few to garnish).

  • Step 7

    Remove the sticky carrots from the oven and reduce the temperature to 180°C/160°C fan/gas 5. Drizzle 3 tbsp hot honey over the carrots to coat them.

  • Step 8

    Carefully pour the batter over the carrots and level out the surface with a palette knife. Bake for 45-50 mins, until golden and springy or until a skewer inserted comes out clean.

  • Step 9

    For the hot honey butter, mix the 70g softened butter with the remaining 40g hot honey and pinch of sea salt flakes until combined. Place in a small dish ready for serving.

  • Step 10

    Carefully invert the cornbread onto a board or serving plate. Scatter over the reserved thyme leaves, cut into chunks and serve warm with the hot honey butter.