Manchego Jalapeño Cornbread

Created by The Chefanies

Ingredients

1 cup cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 Tbs baking powder
1 tsp salt
1 – 2 Tbs fresh jalapeño, finely diced
½ cup fresh corn kernels, grilled and removed from cob
1 cup + 2 Tbs fat free milk
¼ cup vegetable oil
2 large eggs, lightly beaten
¼ cup pickled sliced jalapeño peppers
½ cup Manchego cheese, grated
Serve with honey butter if desired.

Method

Preheat oven to 400º F. Spray an 8 inch square baking pan with cooking spray.

Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl and whisk to combine. Add the fresh corn kernels to the dry ingredients and stir to distribute evenly.

In another bowl combine the minced jalapeño with the milk, oil and eggs, whisking to mix well. Add the milk mixture to the flour mixture and stir just until combined. Pour batter into prepared pan.

Distribute the pickled jalapeño slices over the top of the batter and sprinkle evenly with the Manchego cheese. Bake for 20 to 25 minutes, or until a wooden pick inserted into the center of the bread comes out clean and the cheeses are a golden brown. Serve warm, or cool on a wire rack until ready to serve.

** We had to bake this a bit longer – 25-30 minutes for it to be completely done in the center.