Manchego Jalapeño Cornbread

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well.
• 3 add the milk mixture to the flour mixture and stir just until blended. pour into the prepared pan.
• 4 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.
• 5 serve warm.