Ginny’S Honey-Habanero Cornbread – a delicious recipe with yeast, water, sugar, honey, butter, cornmeal. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dissolve the yeast in the water with a sprinkle of sugar. Allow to proof for at least 5 minutes.
2
Mix in the honey and the melted butter (make sure the butter is not too hot or it will kill the yeast).
3
Stir in the cornmeal and salt. Then the flour until the bread is a little sticky but coming together.
4
Place on a floured surface and knead for about 10 minutes until it is smooth and elastically. Add flour as needed to make it not stick.
5
Place in a greased bowl in a warm place and let rise until doubled. About an hour.
6
Divide dough into 12 and shape into rolls.
7
Preheat the oven to 350 and let the rolls rise for about 20-30 minutes.
8
Brush the rolls with the butter and sprinkle with cumin and salt.
9
Bake for 20 minutes or until they sound hollow in the middle.
395
kcal
Calories
7
g
Fat
75
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 tablespoon yeast, 1 cup warm water, Pinch sugar, 2 tablespoons honey, and more.
Yes, Ginny’S Honey-Habanero Cornbread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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