1 cup Ernst Farm stone-ground cornmeal
1 cup unbleached all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
6 ounces cheddar or similar cheese
3 small skinny medium hot peppers from the farmers market (or jalapenos)
2 large eggs, lightly beaten
1 cup milk
1/3 cup vegetable oil
- Preheat the oven to 400°F. Grease an 8-inch-square baking pan.
- Remove seeds from the peppers. Mince 1 of the peppers. Slice the other 2 peppers.
- Grate cheese & divide it into 2 parts, one 4 ounces, one 2 ounces (approximately)
- Combine the cornmeal, flour, sugar, baking powder, salt, and 4 ounces of the grated cheese in a medium bowl; mix well.
- Combine the 1 minced pepper, eggs, milk, oil, in a small bowl; mix well.
- Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
- Arrange the pepper slices evenly on top of the batter and sprinkle with the remaining 2 ounces of cheese.
- Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean. Turn oven to broil and briefly finish browning the cheese on top.
- Serve warm.
For my other spicy cornbread recipe see this post from last year.