Caribbean Habanero Cornbread

Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 36%
  • Protein: 6.2g
  • Fat: 9g
  • Saturated fat: 2.1g
  • Carbohydrate: 31g
  • Fiber: 1.5g
  • Sodium: 392mg
  • Cholesterol: 31mg


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup salad oil
  • 1 large egg, beaten to blend
  • 1 can (8 1/2 oz.) cream-style corn
  • 1/2 cup plain nonfat yogurt
  • 1/2 cup shredded jack cheese
  • 2 tablespoons minced fresh habanero chilies
  • 2 tablespoons minced fresh green Anaheim chili


  1. 1. In a large bowl, stir to combine cornmeal, flour, sugar, baking powder, and salt.
  2. 2. Add oil, egg, corn, yogurt, cheese, habaneros, and Anaheims. Stir until ingredients are evenly moistened.
  3. 3. Pour batter into an oiled 8-inch square pan. Bake in a 375° oven until bread is golden brown and begins to pull from pan sides, 30 to 35 minutes.
  4. 4. Cut bread into squares and serve hot, warm, or cool.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Caribbean Habanero Cornbread Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy