Spicy Honey I Am Hot Breakfast Cornmeal Cakes with Ricotta and Charred Citrus

Spicy Honey I Am Hot Breakfast Cornmeal Cakes with Ricotta and Charred Citrus

A bright, slightly savory breakfast that showcases Honey I Am Hot as both a finishing drizzle and a quick caramelized glaze. Light cornmeal cakes are pan-seared until golden, topped with whipped ricotta, charred citrus, fresh herbs, and a sticky sweep of hot honey. The result is sweet heat, creamy tang, and a smoky citrus pop in every bite.

Ingredients

• 1 cup fine yellow cornmeal (polenta or medium-fine)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup whole milk
• 1 large egg
• 2 tablespoons unsalted butter melted plus 1 tablespoon for pan
• 3/4 cup whole-milk ricotta
• 2 tablespoons Greek yogurt
• 1 teaspoon lemon zest
• 2 small oranges or 1 large blood orange, halved crosswise
• 3 tablespoons Honey I Am Hot from product page (see creative uses below)
• 1 tablespoon extra virgin olive oil
• Small handful fresh mint leaves, thinly sliced
• Small handful fresh chives, thinly sliced
• Flaky sea salt and freshly cracked black pepper to finish

Instructions

1. Make the cornmeal batter: In a medium bowl whisk together the cornmeal, sugar, baking powder, and salt. In a separate bowl whisk milk, egg, and melted butter. Pour wet into dry and whisk until smooth. Let rest 10 minutes to hydrate.
2. Prepare the whipped ricotta: In a small bowl combine ricotta, Greek yogurt, lemon zest, and a pinch of salt. Whisk vigorously until creamy and slightly airy. Refrigerate until ready.
3. Char the citrus: Heat a cast iron skillet or heavy nonstick pan over medium-high heat. Brush orange halves with a little olive oil. Place cut side down in the hot pan and sear until deeply caramelized, 2 to 3 minutes. Remove and set aside.
4. Pan sear the cornmeal cakes: Reduce heat to medium and add 1 tablespoon butter to the same pan. For each cake spoon about 3 tablespoons batter into the pan, flattening slightly with the back of the spoon to form 3 to 3.5 inch rounds. Cook 3 to 4 minutes until edges set and bottoms are golden. Flip and cook 2 to 3 minutes more until cooked through and golden. Work in batches, adding a touch of butter if needed. Keep finished cakes warm on a baking sheet in a low oven (200 F / 95 C).
5. Caramelize with Honey I Am Hot (creative glaze technique): Return 2 tablespoons of Honey I Am Hot to a small saucepan over low heat to loosen. Spoon about 1 teaspoon of warmed hot honey into the skillet and tilt so it forms a thin glaze in the bottom. Quickly place a cooked cornmeal cake into the glaze and spoon some over the top for a light sticky coating, about 10 to 15 seconds per cake. This quick caramelization intensifies the honey and briefly kisses the cake with spice without burning the honey. Repeat for remaining cakes.
6. Assemble: Place two warm glazed cornmeal cakes on each plate. Dollop 2 tablespoons whipped ricotta on top of each stack. Nestle a charred orange half on the side. Drizzle an additional teaspoon of Honey I Am Hot over the ricotta and around the plate for contrast. Scatter mint and chives over the cakes, finish with flaky sea salt and a few cracks of black pepper.
7. Serve: Enjoy immediately while warm. Squeeze the charred orange over the cakes for a burst of bright acidity that balances the honey heat.

Notes and Serving Ideas

• Creative uses of Honey I Am Hot in this recipe: warm and glaze the cakes for a caramelized finish, and drizzle at the end to add a fresh sweet heat against the whipped ricotta. You can also stir 1 teaspoon of Honey I Am Hot into the whipped ricotta for an allover spicy sweet note.
• To make ahead: batter can be prepared and refrigerated up to 24 hours. Gently reheat cakes in a skillet before glazing.
• Variations: swap the ricotta for labneh for a tangier profile, or add thinly sliced prosciutto for a savory version that contrasts with the hot honey.