Spicy Cheddar Cheese Cornbread
2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder
1 teaspoons kosher salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9"inch baking pan with Baklouti Olive Oil.
Combine the flour, cornmeal, honey, baking powder, and salt in a
large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With
a wooden spoon, stir the wet ingredients into the dry. Mix in the grated
Cheddar, scallions and Anaheim peppers.
Pour the 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.