Quick-and-Easy Habanero Cornbread

40 14 servings, 1 slice (69 g) each
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14 servings, 1 slice (69 g) each

Serve this delicious cornbread with a steaming hot bowl of your favourite chili, soup or stew.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Combine first 4 ingredients in large bowl. Stir in cheese and corn.
  • Whisk remaining ingredients until blended. Add to cornmeal mixture; stir just until moistened.
  • Pour into 9x5-inch loaf pan sprayed with cooking spray.
  • Bake 20 to 25 min. or until toothpick inserted in centre comes out clean. Cool 10 min. Run knife around edges of pan to loosen bread; invert onto cutting board. Carefully remove pan. Turn bread over; cut into thin slices.


Substitute 1/2 cup plain low-fat yogurt mixed with 1/2 cup milk for the buttermilk.


Prepare using 1 drained can (14 fl oz/398 mL) corn.


  • 14 servings, 1 slice (69 g) each

Nutritional Information

Serving Size 14 servings, 1 slice (69 g) each
Calories 150
% Daily Value
Total fat 7g
Saturated fat 3.5g
Cholesterol 40mg
Sodium 210mg
Carbohydrate 17g
Dietary fibre 1g
Sugars 2g
Protein 5g
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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