Adding the bright notes of our Habanero Chile Powder blend to cornbread makes for a sweet and spicy side dish you’ll crave time and time again. In this recipe, the heat of habaneros is tempered with honey and sweet corn.

Prep time: 40 min

Cook time: 50 min

Total time: 90 min

Habanero Skillet Cornbread
Copyright Recipe © 2015 Woodland Foods


Serves 8-12

  • 2 Cups Yellow Cornmeal

  • 1 Cup All-Purpose Flour, sifted

  • 1/4 Cup White Sugar

  • 4 Teaspoons Baking Powder

  • 1 Teaspoon Kosher Sea Salt Flakes

  • 1 Teaspoon Habanero Powder Blend

  • 1 Cup (2 Sticks) Butter, room temperature

  • 2 1/2 Cups Buttermilk, room temperature

  • 2 Tablespoons Dark Amber Honey

  • 2 Large Eggs, beaten

  • 1/4 Cup Chopped Fresh Cilantro

  • 1/2 Cup Corn Kernels, fresh, canned or thawed frozen

  • 1 Tablespoon Vegetable Oil


  1. Preheat oven to 400°F.

  2. Heat 10-inch cast iron skillet in oven for at least 20 minutes.

  3. Combine cornmeal, flour, sugar, baking powder, salt and Habanero Chile Powder Blend in large bowl.

  4. To a high speed blender add butter, buttermilk, honey, eggs, cilantro and corn. Process to a thick smooth custard and then mix with dry ingredients until just combined.

  5. Carefully remove hot skillet from oven, and brush with vegetable oil. Pour in batter, transfer to oven and bake until golden brown, about 40 minutes.

  6. Let sit for 10 minutes before removing cornbread from skillet, then finish cooling on wire rack.