This bread is the perfect combo. Sweet, spicy, cheesy, moist, and the perfect side.
I mean, or just eat it all as a snack instead of a side, I won’t judge. The best part about this cornbread is the habanero-honey glaze that goes on top, WOW! I cannot wait to use the honey for other dishes (stay tuned for those) but lets get back to this goodness. The recipe is really easy, and I am kind of in love with it. There are so many different ingredients and ways to prepare cornbread and I honestly think they are all pretty fabulous.
Besides the honey-habanero we will be adding a habanero based seasoning that really kicks off all the flavor, and dang it is good! It is called, “The Golden Ratio Habanero Seasoning” from Tucker’s Pepper Company. It is their most popular spice and it’s easy to see why. And at only $6 a bottle, totally worth it. The company owner is super nice and has some amazing blends and recipes on their website too. I highly recommend you give them a look. This seasoning will be featured in many posts to come, I see it being a favorite in my house!
I used their Nashville Hot Chicken blend in my last pasta dish. Check out that post here Spicy Chicken Pasta with Ricotta and Basil
Also a link to order here ⇓
https://tuckerspeppers.com/#home
Alright back to the star of this post. Look how delicious it is.
A simple flour/corn meal mix with honey and cheddar. I like to bake in a large baking dish, but you can also use a cast iron skillet.
Ok let’s get started.
Habanero-Honey and Cheddar CORNBREAD!
Equipment
- 9 x 13 baking dish
Ingredients
- 1 cup flour
- 1/2 cup corn meal
- 2 eggs
- 2 tbsp honey
- 1 tsp habanero seasoning I use The Golden Ratio Habanero Seasoning. Link to purchase is in the post
- 1/2 cup sugar
- 3/4 cup milk I use 1%
- 2 1/4 tsp baking powder
- 1 cup cheddar cheese, shredded I use Tillamook
Habanero Honey
- 1 habanero pepper, deseeded and sliced
- 1 bottle clover honey
Instructions
- Preheat the oven to 400°Line a 9 x 13 " baking dish with parchment paper and spray with no stick spray
- Now in a large bowl whisk the butter and sugar. Add the eggs and milk. Whisk well.
- Next is the 1 cup flour, cornmeal, baking powder, habanero spice, 2 tbsp honey, and cheese. Mix until well combined
- Pour into the baking dish and bake for 20 minutes or until a toothpick comes out clean.
- While that is baking, let's get the hot honey going.
- In a sauce pan pour in all of the honey, 1 tbsp of water, and add the peppers. Stir and cook on low for 30 minutes. Stir occasionally.
- After 30 minutes is up, remove the peppers and pour the honey mix back into the bottle. Or however you would like to store. Make sure to re label !
- Serve the corn bread with the honey on the side or pour on top with each serving.
- ENJOY!
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