Ginny’s Honey-Habanero Cornbread

By • November 2, 2011 2 Comments

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Author Notes: This recipe uses my habanero butter. I softened a stick of butter, cut up on dried Habanero Chili with gloves (it was plenty spicy), mixed it all together with a pinch of salt and placed it in the fridge to resolidify. I highly recommend trying it out. ginnygetsfloury


Makes 12 rolls

  • 1/2 tablespoon yeast
  • 1 cup warm water
  • pinches sugar
  • 2 tablespoons honey
  • 2 tablespoons habanero butter, melted
  • 2 cups cornmeal
  • 2 cups flour plus more for kneading
  • 1 teaspoon salt
  • cumin and salt for topping
  1. Dissolve the yeast in the water with a sprinkle of sugar. Allow to proof for at least 5 minutes.
  2. Mix in the honey and the melted butter (make sure the butter is not too hot or it will kill the yeast).
  3. Stir in the cornmeal and salt. Then the flour until the bread is a little sticky but coming together.
  4. Place on a floured surface and knead for about 10 minutes until it is smooth and elastically. Add flour as needed to make it not stick.
  5. Place in a greased bowl in a warm place and let rise until doubled. About an hour.
  6. Divide dough into 12 and shape into rolls.
  7. Preheat the oven to 350 and let the rolls rise for about 20-30 minutes.
  8. Brush the rolls with the butter and sprinkle with cumin and salt.
  9. Bake for 20 minutes or until they sound hollow in the middle.

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