slices of cornbread on dish with honey and butter

Habanero Cornbread

10 servings | 50 minutes 

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup stone-ground yellow cornmeal
  • 1⁄4 cup granulated sugar
  • 1 tsp baking powder 
  • 1⁄2 tsp salt
  • 2⁄3 cup buttermilk
  • 2 large eggs
  • 2 Tbsp wildflower honey
  • 1⁄2 cup Habanero Infused olive oil 

DIRECTIONS

  1. Prepare the oven and pan. Preheat the oven to 400°F. Grease and flour a 10-inch cast-iron skillet or line a muffin tin with paper liners.
  2. Combine dry ingredients: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Set aside.
  3. Combine wet ingredients: In a large bowl, whisk together the buttermilk, eggs, honey, and habanero olive oil until well combined.
  4. Mix the batter: Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to over-mix, as this can make the cornbread tough.
  5. Pour the batter into the prepared pan or muffin tin.
  6. For a skillet: Bake for 20–25 minutes, rotating the pan halfway through, until golden brown.
    For muffins: Fill each tin about three-quarters full and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and serve. Allow the cornbread to cool slightly before serving. Enjoy plain or with a drizzle of extra honey for a sweet contrast to the spicy habanero. 
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