Laced with jalapeno peppers, and manchego cheese, this tasty cornbread has some serious south of the border flare. Enjoy with cold cerveza and amigos/amigas.

 

Yield: 8 pieces

Time: 30 minutes

 

Ingredients:

1 cup cornmeal

1 cup all purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1/4 cup vegetable oil

1 cup milk

1 egg 

1/4 cup jalapeno pepper 1/4 inch pieces*

1 cup shredded manchego curado or mild cheddar cheese

 

*WARNING: this is HOT (for many people). If you prefer something less spicy, use 3 tablespoons jalapeno pieces, instead.

 

Preparation:

1. Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).

2. Combine cornmeal, flour, sugar, baking powder and salt in a large bowl and whisk until incorporated.

3. Combine milk, vegetable oil, and egg in a measuring cup. Whisk until light bubbles form on top.

4. Pour wet ingredients into cornmeal mixture and combine with a wooden spoon until a smooth batter forms. Scrape down sides of bowl and mix batter again until smooth.

5. Fold jalapeno pieces and cheese into batter.

6. Place batter in a greased 9 inch round cake pan and bake in preheated oven for 20-25 minutes, or until golden brown on top.