Spicy Cheddar Cornbread
2 cups whole wheat flour
½ cup yellow cornmeal
2 Tbsp honey
1 Tbsp baking powder
1 tsp HIMALAYAN PINK SALT*
1½ cups whole milk
2 large eggs, lightly beaten
½ cup TUSCAN HERB OLIVE OIL*
8 oz sharp cheddar, grated, 2 oz reserved
⅓ cup chopped scallions + 2 Tbsp reserved
2 Tbsp Anaheim or jalapeno pepper, seeded, diced
Preheat oven to 350°F. Grease a 9" x 9"inch baking pan with Tuscan Herb Olive Oil.
Combine the flour, cornmeal, honey, baking powder and salt in a large bowl. In a separate bowl, combine the milk, eggs and olive oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated cheddar, scallions and peppers.
Pour batter into the prepared pan, smooth the top and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
* Available at The Vintage Olive *
NOTES: Delicious with many other olive oil flavors; Baklouti, Herbes de Provence, Garlic, Basil, Butter, Rosemary, Chipotle and more! Omit peppers if a mild flavor is preferred.