Baklouti Chili Agrumato - Cheddar Cheese Cornbread
Warm, spicy, and ever so cheesy, this cornbread is delicious on its own or with a steamy bowl of soup or chili.
Ingredients
- 2 cups whole wheat flour
- 1/2 cup yellow cornmeal
- 2 tablespoons honey
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups whole milk
- 2 large eggs lightly beaten
- 1/2 cup Tastealotta Baklouti Chili Olive Oil
- 8 ounces sharp grated Cheddar 2 ounces reserved
- 1/3 cup chopped scallions +2 tablespoons reserved
- 2 tablespoons (1 small peppeseeded finely diced fresh Anaheim pepper
Instructions
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Preheat the oven to 350 degrees.
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Grease a 9 by 9"inch baking pan with Baklouti Olive Oil.
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Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl.
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In a separate bowl, combine the milk, eggs, and Tastealotta Baklouti Olive Oil.
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With a wooden spoon, stir the wet ingredients into the dry.
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Mix in the grated Cheddar cheese, scallions and Anaheim peppers.
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Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions.
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Bake for 30 to 35 minutes, or until a toothpick comes out clean.
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Cool and cut into large squares. Serve warm or at room temperature.
