Baklouti Chili Cheddar Cornbread
Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself or accompanied by a steamy bowl of soup.
Ingredients:
2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tbsp honey
1 tsp baking powder
1 tsp kosher salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup Phat Olive Baklouti Green Chili Olive Oil
8 oz sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, 2 tbsp reserved
2 tbsp seeded finely diced Anaheim pepper (can substitute with green pepper or poblano pepper)
Directions:
Preheat the oven to 350 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 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.
