iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Shrimp Tacos with Pineapple

Ingredients:
1/2 small red onion, thinly sliced
2 tablespoons fresh lime juice
Pinch of sugar
Kosher salt
1/4 medium pineapple, peeled, cored, cut lengthwise into spears, then crosswise 1/2" thick (about 2 cups)
2 tablespoons extra-virgin olive oil, divided
1 1/4 pounds shrimp, peeled, deveined
1 tablespoon Sriracha
Freshly ground black pepper
8 corn tortillas, warmed
1 avocado, sliced
1 jalapeño, very thinly sliced, seeds removed if desired
1/2 cup cilantro leaves with tender stems
Lime wedges (for serving)

Instructions:
Place a rack in the highest position in oven; heat broiler. Toss red onion, lime juice, sugar, and a pinch of salt in a small bowl; set aside.
Toss pineapple and 1 Tbsp. oil on a rimmed baking sheet and arrange in a single layer on half of baking sheet; reserve bowl. Broil pineapple until lightly charred around the edges, 5–8 minutes.
Meanwhile, toss shrimp, Sriracha, and remaining 1 Tbsp. oil in reserved bowl until shrimp are evenly coated; season with salt and pepper and toss again.
Remove baking sheet from broiler and use a spatula to turn pineapple pieces over. Arrange shrimp in a single layer on empty half of baking sheet. Broil until shrimp are cooked through on top, about 2 minutes. Remove from broiler and turn shrimp (leave pineapple alone). Broil again until shrimp are cooked through, 1–2 minutes. Transfer shrimp and pineapple to a large bowl and season with more salt and pepper.
Drain soaking liquid from onion into bowl with shrimp and pineapple; set onion aside and toss shrimp and pineapple in pickling liquid.
Serve shrimp mixture with tortillas, avocado, jalapeño, cilantro, lime wedges, and reserved pickled onion for making tacos.
Spiced Dal with Fluffy Rice and Salted Yogurt

Ingredients:
2 tablespoons ghee, virgin coconut oil, or vegetable oil
1 medium yellow onion, finely chopped
1 (2-inch) piece ginger, peeled, finely grated
2 garlic cloves, finely grated
1 1/2 cups yellow split peas, rinsed
2 teaspoons ground coriander
1 teaspoons ground turmeric
1/2 teaspoon ground cardamom
Pinch of crushed red pepper flakes
Kosher salt
1 lime
1 small red onion, very thinly sliced into rounds, rinsed
Pinch of sugar
1/2 cup plain whole-milk Greek yogurt
Cooked Jasmine or basmati rice (for serving)
Freshly ground black pepper

Instructions:
Heat ghee in a medium pot over medium-high. Add onion and cook, stirring occasionally, until softened and lightly browned around the edges, 5–7 minutes. Add ginger and garlic and cook, stirring often, just to take the edge off garlic, about 30 seconds. Add 1/3 cup water and simmer, stirring occasionally, until water evaporates, about 1 minute. Add split peas, coriander, turmeric, cardamom, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add 4 cups water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until split peas are very tender and most of the liquid is absorbed, 12–14 minutes; season with salt. Cover with a lid and keep dal warm over low heat while you make the toppings.
Finely grate zest from lime into a small bowl. Cut lime in half and squeeze juice into bowl (you’ll have about 2 Tbsp.). Add red onion, sugar, and a large pinch of salt and toss, squeezing onion with your hands to help it soften quickly.
Mix yogurt and 2 Tbsp. water in a small bowl; season with salt.
Serve dal over rice drizzled with salty yogurt and topped with onion and pepper.
Dal (without yogurt and onion) can be made 1 day ahead. Let cool; cover and chill.
The Greenest Coconut Curry with Clams and Rice Noodles

Ingredients:
2 serrano chiles, 1 coarsely chopped, 1 thinly sliced
1 (3-inch) piece ginger, peeled, thinly sliced
2 lemongrass stalks, bottom third only, tough outer layers removed, thinly sliced
2 garlic cloves, smashed
1 tablespoon fish sauce
1 tablespoon light brown sugar
1 (5.4-ounce) can coconut cream
3 cups cilantro leaves with tender stems
3 cups basil leaves, plus more for serving
2 tablespoons virgin coconut oil or vegetable oil
36 littleneck clams (about 4 pounds), scrubbed
8 ounces rice stick noodles
1/2 lime
Kosher salt

Instructions:
Purée chopped chile, ginger, lemongrass, garlic, fish sauce, brown sugar, and 3 cups water in a blender until smooth. Transfer curry to a small bowl. Reserve blender (no need to clean).
Purée coconut cream, cilantro, 3 cups basil, and 1/4 cup ice water in blender until very smooth; set herb purée aside.
Heat oil in a large saucepan or small pot over medium-high. Add clams, cover, and cook until clams open, 5–7 minutes. Uncover and transfer opened clams to a medium bowl, reserving cooking liquid in saucepan. If any clams are still closed, cover and cook a few minutes longer, then add to bowl with others; discard any clams that refuse to open.
Add curry base to saucepan and bring to a boil. Reduce heat and simmer 10 minutes to let flavors meld.
Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Divide among bowls.
Using a slotted spoon, transfer clams to noodle bowls. Pour any accumulated clam-cooking liquid into curry mixture and stir in herb purée; bring to a boil. Immediately remove from heat and squeeze in juice from lime. Taste and season with salt if needed. Ladle curry over clams and noodles. Top with sliced chile and basil leaves.
Crispy Tofu in Shiitake Broth

Ingredients:
1/4 cup plus 2 tablespoons reduced-sodium soy sauce
1 tablespoons light brown sugar
1 (12-ounce) package firm tofu, drained
3 scallions
12 shiitake mushrooms, rinsed, patted dry
2 (4x3-inch) pieces dried kombu
1 (3-inch) piece ginger, peeled, thinly sliced
4 garlic cloves
2 tablespoons vegetable oil
Kosher salt
4 baby bok choy (about 12 ounces total), halved lengthwise
2 medium carrots, peeled, thinly sliced into rounds
1 small radish, trimmed, thinly sliced into rounds
Toasted sesame oil (for serving)

Instructions:
Stir 1/4 cup soy sauce and brown sugar in a medium bowl. Cut tofu into 1/2"-thick slabs and then into squares. Pat dry with paper towels. Add tofu and toss to coat. Let sit, tossing occasionally, 20 minutes.
Meanwhile, remove green tops from scallions and very thinly slice; set aside. Coarsely chop white parts and place in a medium pot. Add mushrooms, kombu, ginger, garlic, and 8 cups water and bring to a simmer over medium-high. Reduce heat to low and cook 10 minutes. Remove from heat; discard kombu. Let dashi sit 20 minutes (this will coax more flavor from aromatics), then fish out and discard scallions, mushrooms, ginger, and garlic.
Heat vegetable oil in a large skillet, preferably nonstick, over medium-high. Cook tofu, working in batches if needed, until golden brown and crisp around edges, about 3 minutes per side. Transfer to paper towels to drain; season with salt.
While tofu is cooking, bring dashi to a boil. Add bok choy and carrots and cook until tender, about 3 minutes. Add remaining 2 Tbsp. soy sauce; taste and season with more salt if needed.
Ladle soup into bowls and add tofu, radishes, and reserved scallion tops; drizzle with sesame oil.
Dashi can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
Chicken and Tomato Stew with Caramelized Lemon

Ingredients:
4 chicken legs (thigh and drumstick)
Kosher salt
4 tablespoons extra-virgin olive oil, divided
1 large onion, thinly sliced
6 garlic cloves, halved
2 tablespoons honey
1 tablespoon tomato paste
3/4 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 (14.5-ounces) can whole peeled tomatoes, preferably San Marzano
3 cups low-sodium chicken broth
1 lemon
1 1/2 teaspoons sugar
2 tablespoons extra-virgin olive oil
1 tablespoon toasted sesame seeds
1/2 cup torn mint
Flatbread (for serving)

Instructions:
Pat chicken dry and season with salt. Let sit at room temperature at least 15 minutes and up to 1 hour ahead (or cover and chill for up to 24 hours).
Heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Cook chicken, adjusting heat as needed to avoid scorching, until deep golden brown on both sides, 10–12 minutes. Transfer chicken to a plate, leaving drippings behind.
Add onion to pot and cook, stirring often, until softened, 6–8 minutes. Add garlic and cook, stirring often until onion begins to brown around the edges, about 3 minutes. Stir in honey, tomato paste, turmeric, and cinnamon and cook until fragrant, about 2 minutes. Add tomatoes and juices and smash tomatoes with a wooden spoon until pieces are no larger than 1". Return chicken to pot, pour in broth (it should barely cover chicken), and bring to a simmer. Reduce heat to low, mostly cover pot with lid (to allow steam to escape), and gently simmer until chicken is tender and juices thicken, 70–80 minutes.
Meanwhile, trim the top and bottom from lemon, perch on a flat end, and cut lengthwise into quarters; remove seeds and white pith in the center. Thinly slice quarters crosswise into quarter-moons. Place in a medium skillet, pour in water to cover, and bring to a boil. Cook 3 minutes, then drain and pat dry with paper towels. Transfer to a small bowl; sprinkle with sugar and toss to coat.
Wipe out skillet and heat oil over medium-high. Arrange lemon pieces in a single layer in skillet. Cook, turning halfway through, until deeply browned in most spots, about 3 minutes. Transfer back to bowl and season with salt.
Ladle stew into bowls and top with caramelized lemon, sesame seeds, and mint. Serve with flatbread.
Stew (without mint) can be made 3 days ahead. Let cool; cover and chill. Add mint just before serving.
Brothy Beans and Farro with Eggs and Mushrooms

Ingredients:
1 small onion, unpeeled, halved, 1 medium carrot, peeled, 4 garlic cloves, 1 smashed, 3 finely chopped, 1 1/2 cups dried gigante, runner, or lima beans, soaked overnight, drained, 1 cup farro or spelt, soaked overnight, drained, Kosher salt, 2 red Fresno chiles, seeds removed, finely chopped, 1/3 cup plus 3 tablespoons extra-virgin olive oil, 2 tablespoons finely chopped rosemary, 8 ounces maitake or shiitake mushrooms, torn into bite-size pieces, 2 teaspoons Sherry vinegar or red wine vinegar, Freshly ground black pepper, 4 large egg yolks, room temperature

Instructions:
Bring onion, carrot, smashed garlic, beans, and 14 cups water to a boil in a medium pot, reduce heat, and simmer, stirring occasionally, until beans are creamy but still intact, 70–90 minutes (time will vary depending on size and age of beans). Using a slotted spoon, transfer beans to a medium bowl; discard onion, carrot, and garlic.
Return broth in pot to a boil and add farro. Reduce heat and simmer, stirring occasionally, until grains are tender, 25–30 minutes. Remove from heat and return beans to pot; season generously with salt. Let sit 15 minutes to infuse beans and grains with flavor. (If you have the time, cook the beans and the grains a day ahead so they can really soak up the broth. If not, no worries—just keep going.)
Cook chopped garlic, chiles, and 1/3 cup oil in a medium skillet over medium heat, stirring often, until garlic is golden, about 4 minutes. Remove from heat and mix in rosemary. Transfer chile-garlic oil to a small bowl; season with salt.
Wipe out skillet and heat remaining 3 Tbsp. oil over medium-high. Cook mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing every so often, until mushrooms are browned and crisp in most spots, another 6–8 minutes. Splash vinegar over mushrooms, season with salt and pepper, and give skillet a few shakes to combine.
Ladle stew into bowls and top each with some crisped mushrooms and an egg yolk (if using); drizzle with chile-garlic oil.
Break egg yolk and stir into soup just before eating to give it a more silky consistency.
Stew (without mushrooms, egg yolks, and chile-garlic oil) can be made 3 days ahead. Let cool; cover and chill.
Beef Chili

Ingredients:
4 large or 6 medium ancho chiles
2 dried guajillo chiles
2 dried pasilla chiles
3 tablespoons extra-virgin olive oil
5 pounds boneless beef chuck, cut into 1/2-inch slices
2 large yellow onions, chopped
6 garlic cloves, finely chopped
1 tablespoon ground cumin
2 teaspoons dried oregano
1 (14.5-ounce) can fire-roasted crushed tomatoes
3 tablespoons dark brown sugar
1 (12-ounce) bottle lager
2 teaspoons apple cider vinegar
Kosher salt, freshly ground pepper
"Toppings as desired (sour cream
grated cheddar
chopped red onion
lime wedges
cilantro
sliced avocado
pickled jalapeños
corn nuts
and dont forget Fritos)"

Instructions:
Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap; let sit until chiles are softened, 20–25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.
Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2–3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.
Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6–8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10–15 minutes.
Meanwhile, cut beef into 1/2" pieces, discarding any large bits of fat or gristle.
Add beef, reserved chile purée, and 2 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1 1/2–2 hours. Taste chili and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chili among bowls and top as desired.
Chili can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.
Turmeric Eggs with Kale, Yogurt, and Bacon

Ingredients:
4 slices bacon
1 bunch curly kale, ribs and stems removed, leaves torn into large pieces
5 tablespoons extra-virgin olive oil, divided
Kosher salt
1 cup plain Greek yogurt
4 large eggs
1/2 teaspoon ground turmeric
Urfa pepper or other mild red pepper flakes and lime wedges (for serving)

Instructions:
Place a rack in middle of oven and preheat to 375°F. Bake bacon on a foil-lined rimmed baking sheet until brown and crisp, 12–15 minutes. Tear into large pieces; reserve fat for another use.
Meanwhile, spread out kale on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Massage leaves with oil and season with salt. Bake, tossing halfway through, until lightly browned around edges and crisp-tender, 5–7 minutes.
Season yogurt with salt. Divide among plates and top with bacon and kale.
Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high. Add eggs one at a time, shaking skillet between additions to keep them from sticking together. Cook, tilting skillet toward you and spooning oil over egg whites until whites are set, about 2 minutes. Remove skillet from heat, keeping skillet tilted, and add turmeric to oil. Baste egg whites with turmeric oil.
Divide eggs among plates and drizzle turmeric oil over. Sprinkle with red pepper flakes and squeeze limes over.
Breakfast Rice Bowls with Smoked Fish

Ingredients:
1 bunch scallions, chopped
1 1/2-inch piece ginger, peeled, finely grated
2 tablespoons extra-virgin olive oil
1 tablespoons unseasoned rice vinegar
1 teaspoon soy sauce
1 teaspoon toasted sesame seeds
Pinch of crushed red pepper flakes
Kosher salt
1/4 cup unseasoned rice vinegar
3 tablespoons sugar
1 teaspoon kosher salt, plus more
2 Persian cucumbers, thinly sliced
1 (4-inch) piece daikon, peeled, thinly sliced
4 radishes, trimmed, thinly sliced
1 (4-inch) piece daikon, peeled, coarsely grated
1 cup plain Greek yogurt
1 tablespoon fresh lemon juice
Kosher salt
Hot-smoked salmon or whitefish
cooked rice
salmon or trout roe
furikake or toasted sesame seeds
and/or pickled ginger (for serving)

Instructions:
Mix scallions, ginger, oil, vinegar, soy sauce, sesame seeds, and red pepper flakes in a small bowl to combine; season with salt.
Stir vinegar, sugar, 1 tsp. salt, and 2 Tbsp. water in a medium bowl; set aside.
Combine cucumbers, daikon, and radishes in another medium bowl. Season with salt and massage, squeezing out liquid, until softened; drain.
Add vegetables to reserved brine and chill at least 10 minutes before eating.
Using your hands, gather up and squeeze as much liquid as possible from daikon. Transfer to a small bowl and add yogurt and lemon juice. Mix well; season yogurt sauce with salt.
To serve, assemble smoked salmon, rice, roe, furikake, pickled ginger, scallion jam, pickles, and yogurt sauce in bowls as desired. Use all the components, or skip the ones you don’t want!
Vegetables can be pickled 2 days ahead. Cover and keep chilled.
Mango Toast with Hazelnut-Pepita Butter

Ingredients:
1 cup blanched hazelnuts
1 cup raw pumpkin seeds (pepitas)
Kosher salt
1/4 cup freeze-dried blueberries
2 teaspoons mild red pepper flakes (such as Aleppo-style or Urfa pepper)
4 slices sourdough bread, toasted
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large ripe mangoes, peeled, sliced
Honey (for serving)
Flaky sea salt
A spice mill or mortar and pestle

Instructions:
Preheat oven to 300°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 20–25 minutes.
Meanwhile, toast pumpkin seeds on a separate baking sheet, tossing once, until just beginning to brown in a few spots and very fragrant, 14–16 minutes.
Let hazelnuts and pumpkin seeds cool. Purée in a food processor until a smooth paste forms (this will take several minutes and you will need to scrape down sides a few times.) Taste and season hazelnut–pumpkin seed butter with kosher salt.
Finely grind blueberries, red pepper flakes, and a pinch of kosher salt in spice mill or with mortar and pestle. Drizzle toast with 2 Tbsp. oil and spread 2 Tbsp. hazelnut–pumpkin seed butter over each. Top with mango; drizzle with honey and oil. Sprinkle with blueberry–red pepper mixture and sea salt.
Gluten-Free Chocolate and Buckwheat Waffles

Ingredients:
1/4 cup mixed buckwheat groats, black or white sesame seeds, and/or flaxseeds
2 teaspoons plus 2 tablespoons pure maple syrup
Pinch of kosher salt
1 cup whole-milk ricotta
1 cup buckwheat flour
1/2 cup Dutch-process unsweetened cocoa powder
1/4 cup flaxseed meal
1 1/4 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs, room temperature
2 cups buttermilk
1/2 cup virgin coconut oil, melted
1/4 cup (packed) dark brown sugar
2 teaspoons vanilla extract
2 ounces bittersweet chocolate, coarsely chopped
Nonstick vegetable oil spray
Pure maple syrup (for serving)

Instructions:
Preheat oven to 300°F. Toss buckwheat, 2 tsp. maple syrup, and salt on a rimmed baking sheet until evenly coated. Bake until dry to the touch and toasty smelling, 12–15 minutes. Stir to recoat and transfer to a sheet of parchment paper. Let crumble cool.
Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.
Heat a waffle iron on medium. Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine. Whisk eggs, buttermilk, coconut oil, brown sugar, and vanilla in a medium bowl until smooth. Add to dry ingredients and whisk until smooth; mix in chocolate.
Lightly coat waffle iron with nonstick spray. Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch. Remove carefully from waffle iron. Without gluten, waffles will be extra tender.
Serve waffles topped with whipped ricotta, crumble, and maple syrup.
Salad for Breakfast

Ingredients:
4 large eggs
1 teaspoon kosher salt, plus more
1 tablespoon sugar
1 teaspoon ground turmeric
1/2 cup plus 2 tablespoons unseasoned rice vinegar
2 cups chopped crunchy vegetables (such as cucumbers and radishes)
1/4 sweet onion, very thinly sliced
8 ounces feta, cut into thick slices
1/4 cup extra-virgin olive oil, plus more for drizzling
4 slices sourdough bread, toasted, cooled
8 cups lettuce leaves, torn if large
Ground sumac (for serving)

Instructions:
Gently lower eggs into a medium saucepan of boiling salted water and cook 6 1/2 minutes. Transfer eggs to a bowl of ice water with a slotted spoon and let cool until just warm. Peel and set aside.
Meanwhile, whisk sugar, turmeric, 1/2 cup vinegar, 1 tsp. salt, and 1/2 cup water in a medium bowl. Add vegetables and sweet onion and let sit until slightly softened and pickled; ideally you want these to sit at least 1 hour, but if you are short on time, 10 minutes and massaging gently to soften a bit will get the job done.
Place feta in a small bowl and drizzle with 1/4 cup oil and remaining 2 Tbsp. vinegar. Let sit at least 5 minutes.
Drizzle toast with oil and tear into large pieces. Place in a large bowl with lettuce. Drain pickled vegetables and add to bowl. Drizzle marinating liquid from feta over, season with salt, and toss well.
Cut eggs into quarters. Divide salad among plates; top with eggs and marinated feta and sprinkle with sumac.
Eggs can be made and vegetables can be pickled 4 days ahead; cover and chill. Feta can be marinated 1 week ahead; cover and chill.
Citrus and Avocado Salad with Orange Water

Ingredients:
2 1/2 pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit)
1/2 cup kumquats, thinly sliced, seeds removed (optional)
2 tablespoons fresh lemon juice
2 teaspoons orange-flower or rose water
Large pinch of kosher salt
1 avocado, cut into large pieces
3 tablespoons salted or unsalted, roasted pistachios, finely crushed
3 tablespoons tarragon leaves
Extra-virgin olive oil (for drizzling)

Instructions:
Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into 1/2"-thick rounds, then cut into 1 1/2" pieces (it looks cool and is less fussy if pieces aren’t too exact in shape and size). Transfer to a medium bowl and add kumquats, if using, lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.
Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.
Hot Honey Butter

Ingredients:
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
3 tablespoons honey
1 tablespoons hot sauce
Generous pinch of kosher salt

Instructions:
Vigorously whisk butter, honey, hot sauce, and salt in a medium bowl until smooth.
Butter can be made 8 hours ahead. Cover and store at room temperature.
Classic Skillet Cornbread

Ingredients:
2 1/2 cups coarse-grind cornmeal
1 1/4 teaspoons baking soda
1 1/4 teaspoons kosher salt
1 large egg
1 2/3 cups buttermilk
2 tablespoons bacon fat, lard, or unsalted butter
Hot Honey Butter (for serving)
A 10"-diameter cast-iron skillet

Instructions:
Preheat oven to 375°F. Set dry skillet over low heat to heat while you make the batter. Whisk cornmeal, baking soda, and salt in a medium bowl. Make a well in the center and add egg and buttermilk, then whisk vigorously, starting in the center to incorporate egg and working your way out, until dry ingredients are incorporated and batter is smooth.
Increase heat to medium-high and add bacon fat to skillet. Swirl to coat bottom and sides of skillet. Whisk batter once more to reincorporate, then pour into skillet and smooth top (batter will sputter around edges).
Bake cornbread in oven until the edges are golden brown and the top is golden, cracked in places, and firm to the touch, 25–30 minutes. Let cool in pan at least 5 minutes before cutting into wedges. Serve with Hot Honey Butter.
Cornbread can be baked 8 hours ahead. Let cool; store tightly wrapped at room temperature.