Habanero Olive Oil Corn Bread
×
![]()
Moist and sweet with a nice heat from our Habanero Olive Oil, these muffins are a great side dish. Try them with our Instant Pot Beef Chili!
Ingredients
- 1 cup stone ground yellow corn meal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp Sutter Buttes Himalayan Pink Salt
- 2/3 cup buttermilk
- 2 large eggs
- 2 Tbsp Sutter Buttes Wildflower Honey
- 1/2 cup Sutter Buttes Habanero Olive Oil
Directions
- Pre-heat oven to 400 degrees.
- Combine the cornmeal, flour, sugar, baking powder, and salt, set aside.
- In a large bowl whisk together the buttermilk, eggs, honey, and olive oil.
- Add the dry ingredients to the wet ingredients and mix until just combined. (Do not over mix)
- Line muffin tins or oil generously to prevent sticking. Fill tins to 3/4 of the way full with batter.
- Bake, rotating pan halfway through baking time, 20-25 minutes or until golden brown. Alternately, bake in a well oiled 10" cast iron skillet then cut into wedges.
