Save to Pinterest This Nashville Hot Honey Cornbread Casserole brings together spicy fried chicken and honey-sweet cornbread in one bubbling satisfying bake. Each forkful gives you a bit of juicy heat and tender cornbread all finished with a sticky buttery hot honey glaze. It is a dish that never fails to wow my family especially when we gather for cool weather Sunday dinners.
From the very first time I layered crunchy chicken into cornbread my kids have asked for this soul warming casserole whenever they need something cozy that still has a kick.
Ingredients
- Boneless skinless chicken thighs: bring more flavor and stay juicy after frying Choose fresh and trim off excess fat
- Buttermilk: gives the chicken its trademark tenderness Use cultured buttermilk for tang
- Salt: lifts up all the savory and sweet notes
- Black pepper: adds classic background bite Grind fresh if possible
- Smoked paprika: supplies deep rustic warmth Spanish varieties give the richest color
- Garlic powder: infuses that mellow backbone
- Cayenne pepper: controls the heat Choose a fresh jar if you want true spice
- All-purpose flour: makes up the dredge Stick to unbleached for best texture
- Cornmeal: crisps the coating Adds crunch in both chicken and cornbread Choose stone-ground for best flavor
- Vegetable oil: is best for shallow frying Opt for one with a high smoke point
- Honey: is the star of the sweet hot sauce Local raw honey brings floral notes
- Hot sauce: adds that vinegar and chili tang Choose a Southern favorite for authenticity
- Unsalted butter: rounds out the hot honey sauce Use good quality for richness
- Granulated sugar: keeps the cornbread sweet but not cloying Use fine white sugar
- Baking powder: ensures the cornbread is light and fluffy Test freshness before using
- Whole milk: makes the crumb moist
- Large eggs: bind and tenderize
- Shredded cheddar cheese: is optional but adds gooey fun Choose sharp and fresh
For best results select quality ingredients and taste as you go That balance of salty sweet and spicy is what makes each layer shine
Instructions
- Marinate the Chicken:
- Place bite sized pieces of chicken thigh in a large bowl Pour in buttermilk then add salt black pepper smoked paprika garlic powder and cayenne pepper Mix well until chicken is evenly coated Cover and refrigerate for at least half an hour or up to two hours The marinade tenderizes and infuses the chicken
- Prepare the Hot Honey Sauce:
- In a small bowl whisk together honey hot sauce cayenne and melted butter Taste and adjust spiciness if you like Set this aside It will get poured twice during assembly so have it ready
- Dredge and Fry the Chicken:
- Combine flour and cornmeal in a wide dish Lift chicken from the marinade letting the excess drip off Coat each piece in the flour mixture pressing lightly for even coverage Heat about a half inch of oil in a large skillet over medium high When the oil shimmers add the chicken without crowding Fry until each piece is golden brown and crispy about three to four minutes per side Drain the finished chicken on paper towels to remove excess oil
- Preheat Oven and Prepare Baking Dish:
- Set your oven to three hundred seventy five degrees Fahrenheit Grease a nine by thirteen inch casserole dish to prevent sticking and ensure easy serving
- Make the Cornbread Batter:
- In a big mixing bowl whisk together cornmeal flour sugar baking powder and salt In a separate bowl whisk milk eggs vegetable oil and honey Pour wet ingredients into the dry stirring just until no dry spots remain Gently fold in cheddar if using Take care not to overmix so your cornbread stays tender
- Assemble the Casserole:
- Spread half the cornbread batter into the prepared dish Arrange the fried chicken pieces in an even layer over the batter Drizzle with half of the hot honey sauce Carefully spoon the rest of the batter on top It is fine if a bit of chicken shows through
- Bake the Casserole:
- Place the dish in the oven and bake for twenty eight to thirty two minutes or until the cornbread turns golden and a toothpick comes out clean when inserted near the center
- Finishing Touches:
- Once baked drizzle the remaining hot honey sauce over the whole casserole Let it rest for five minutes before cutting and serving so the layers settle
Save to Pinterest My favorite part is always swirling that glossy hot honey over the crisp chicken right before serving The aroma instantly fills the kitchen and signals that it is time for everyone to gather The last family birthday this dish appeared at there were zero leftovers
Storage Tips
Store any leftover casserole in a tightly sealed container in the refrigerator for up to three days To reheat cover with foil and warm in a three hundred fifty degree oven until hot You can microwave individual portions but do so gently to avoid drying out the cornbread If you want to keep that crispy topping avoid stacking or crowding pieces together in the container
Ingredient Substitutions
If you need a faster weeknight version use rotisserie or precooked chicken tossed in the spice mix before layering For gluten free swaps use a one for one gluten free baking mix in place of wheat flour and check that your cornmeal is certified gluten free To make it dairy free use plant based milk and yogurt instead of buttermilk and milk and choose a dairy free cheese or skip the cheese altogether
Serving Suggestions
A bright crunchy coleslaw cuts through the richness Opt for a simple cabbage carrot and apple slaw or icy dill pickles Corn on the cob and sweet tea round out the meal beautifully Serve the casserole fresh from the oven with a drizzle of extra hot honey and a sprinkle of fresh chives or parsley
Cultural and Historical Context
This dish is a playful spin on two of the South’s most loved foods Nashville hot chicken and classic cornbread Each forkful honors a tradition of balancing big flavor with easy homestyle comfort The casserole format grew in popularity throughout America for its ability to serve lots of people and this twist is sure to become a regular on anyone’s table seeking comfort with a kick
Seasonal Adaptations
Try adding a handful of cooked summer corn kernels to the batter in July or using maple syrup instead of honey for a fall vibe In cooler months I’ll up the spice and sometimes stir in roasted sweet potatoes for smoky sweetness A finishing handful of sliced green onions or diced pickled jalapeños keeps it lively
Success Stories
Every time I bring this to a potluck at least two people ask for the recipe My neighbor made it during a snowstorm and told me it saved her cold week This is my contribution to friends who just moved into a new home everyone loves that golden cheesy crust
Freezer Meal Conversion
Bake the casserole fully then let it cool Slice and wrap portions tightly in foil and store in freezer safe bags Reheat in the oven from frozen at three hundred fifty degrees until hot and bubbling about twenty five minutes The cornbread and chicken both keep their amazing texture this way
Save to Pinterest This Nashville Hot Honey Cornbread Casserole delivers crowd pleasing Southern comfort on any cool evening Just gather around and enjoy the sweet spicy magic while it is fresh from the oven
Common Recipe Questions
- → What gives this cornbread its Nashville-inspired kick?
The chicken is marinated and fried with cayenne, paprika, and a hot honey sauce, infusing classic Nashville heat.
- → Can I make the dish less spicy?
Absolutely! Reduce or omit the cayenne pepper in both the marinade and hot honey sauce for milder flavor.
- → Is the cheese in the cornbread essential?
No, the cheese is optional. It adds richness but can be omitted or swapped with pepper jack for extra spice.
- → Can I use pre-cooked chicken instead of frying?
Yes, rotisserie or baked chicken works great and saves time. Toss it in the spiced flour before layering.
- → What sides pair well with this casserole?
Crisp coleslaw, tangy pickles, or a fresh green salad make excellent accompaniments to balance the heat.