Tillamook Habanero Jack & Honey Cornbread Recipe

I love a good slice of cornbread. Whether it’s on its own or served with a huge helping of chili, I always find myself reaching back for a second slice. When I normally make cornbread I try to focus on having either sweet cornbread, spicy cornbread, or cheesy cornbread, but I decided this time, why not combine the three and make a sweet and spicy cornbread recipe packed full of Tillamook’s Hot Habanero Jack cheddar

It resulted in the perfect cornbread experience. Scroll down for the recipe. 

sweet and spicy cornbread recipe sweet and spicy cornbread recipe sweet and spicy cornbread recipe

Now that I’ve mastered the at home cornbread recipe, I would never turn back to the box stuff. This cornbread is filled with smoky spicy flavor, savory cheese and a touch of sweetness to make this cornbread stand out against the crowd. 

This is a hearty cornbread that could easily be eaten as a meal by itself but flavor loves company so we definitely recommend pairing it with a spicy chili! 

If you’re looking for a good chili to pair with this sweet and spicy cornbread recipe, try our skinny chili here or our spicy poblano chili here

Tillamook Habanero Jack Cheddar & Honey Cornbread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

Traditional cornbread gets a sweet and spicy upgrade with the addition of Tillamook’s Hot Habanero Jack Cheddar and some local honey.

Course: Side Dish
Cuisine: American
Keyword: cornbread, spicy cornbread, sweet cornbread
Servings: 8
For the Hot Habanero Honey Cornbread
  • 8 Tablespoon Tillamook Unsalted Butter melted, plus more for buttering the pan
  • 1 ¼ cups stone ground cornmeal
  • ¾ cup all-purpose flour
  • 2 Tablespoons sugar
  • 2 teaspoons kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup of buttermilk
  • 2 large eggs
  • 1/4 cup of honey
  • ½ cup of half inch cubes of Tillamook Hot Habanero Cheddar Jack Cheese plus 1 cup shredded
For the Habanero and Honey Cornbread
  1. Heat oven to 375°F. Butter a 9 inch round baking pan and set aside.
  2. Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl.
  3. In a separate bowl, whisk together the butter, buttermilk, honey and eggs in a bowl.
  4. Add the buttermilk mixture into the cornmeal mixture and stir until smooth. With a rubber spatula, fold in the habanero cheddar jack cubes and ½ of the shredded cheese.
  5. Pour the batter into the prepared pan and bake for 25 minutes on the middle rack. After the first 25 minutes, sprinkle on the remaining Habanero Cheddar Jack and then continue to bake for an additional 10 minutes or until a toothpick is inserted and comes out clean.
Recipe Notes

If the top of your cornbread browns too quickly in your oven, you can add an aluminum foil “hat” on top to protect it from getting to dark. The foil will not impact the cooking time.

Author: Cynthia

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