Peperoncino Garlic Cheddar Cornbread
Peperoncino Garlic Cheddar Cornbread
Print Recipe
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Peperoncino Garlic Cheddar Cornbread
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Print Recipe
|
| Prep Time | Cook Time |
| 20minutes | 30minutes |
| Prep Time |
| 20minutes |
| Cook Time |
| 30minutes |
Ingredients
- 2 cup whole wheat flour
- 1/2 cup yellow cornmeal
- 2 tbsp honey
- 1 tbsp baking powder
- 2 tsp salt
- 1 1/2 cup whole milk
- 2 large eggs
- 1/2 cup Frescolio Peperoncino Garlic Agrumato Olive Oil
- 8 oz sharp cheddar cheese 2 oz reserved
- 1/3 cup shallots chopped, 2 tbsp reserved
- 2 tbsp Anaheim Pepper finely diced
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Preheat the oven to 350 F. Grease a 9 by 9 inch baking pan with 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 Anaheim peppers.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated cheddar and extra chopped shallots. 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.
Recipe Notes
This recipe uses Frescolio's Peperoncino Garlic Agrumato EVOO. You could also use either of the following EVOOs for a different taste: