Manchego Jalapeño Cornbread
"Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you don’t have Manchego, you can substitute cheddar, Monterey Jack, or Gouda." Modified from Epicurious June '09, credited to Karen Busen.
- Ready In:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 6 ounces manchego cheese, grated
- 1⁄4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons pickled sliced jalapeno peppers
- 1 cup milk
- 1⁄4 cup vegetable oil
- 2 large eggs, lightly beaten
- Preheat the oven to 400°F Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl.
- Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well.
- Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
- Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean.
- Serve warm.