Tillamook Habanero Jack Cheddar & Honey Cornbread

Prep Time
10 mins
Cook Time
50 mins


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.