RECIPES > Kitchen Staples > Habanero Olive Oil Corn Bread

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!


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


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.

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