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Southwestern Spicy Black Bean and Habanero Cornbread


This was adapted from a recipe for Black Bean and Jalapeno Cornbread my aunt used to make when I was a kid. It is spicier and more dense than my aunts. It goes well with most any Southwestern style meal. My favorite meal to serve this with is a big bowl of my Southwestern Fiery Five Bean Java Chili.

Rate this recipe 4.2/5 (24 Votes)


  • 1 cup all purpose flour
  • 3/4 cup corn flour
  • 1/2 cup sugar or stevia
  • 3/4 cup yellow cornmeal
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon baking powder
  • 2 teaspoons kosher or sea salt
  • 2 lightly beaten eggs
  • 1 cup buttermilk
  • 1/2 cup nut oil
  • 1/4 cup gold tequila
  • 1/4 cup fine chopped cilantro
  • 5 tablespoons melted unsalted butter
  • 3/4 cup black beans
  • 1/2 cup canned or frozen corn
  • 1/4 cup fine chopped habanero peppers
  • salt and pepper to taste


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 350. Lightly grease a 12 inch round or square (best choice, if you have one) cast iron skillet and heat in the oven until very hot about 20

Step 2

Combine flours, sugar, cornmeal, chili powder, cumin, baking powder and 2 teaspoons salt. In a separate bowl, whisk together eggs, buttermilk, oil, tequila,
cilantro and melted butter til well blended, add beans, habaneros and corn. Add wet ingredients to the dry ingredients, and combine until well mixed.

Step 3

Remove the hot skillet from oven and pour batter in. Bake approximately 30 minutes until the surface is golden brown and a tooth pick inserted in the center
comes out clean. Remove from oven and serve in wedges (or squares if square pan is used) with lots of butter (and spicy red pepper jelly, if desired.


This can be made with other hot peppers. You can also use more or less hot peppers to taste.

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