Baklouti and Cheddar Cornbread
2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup OLIVE & VINE Baklouti Chili Pepper olive oil, plus extra for greasing the pan
8 ounces sharp cheddar cheese, grated, 2 ounces reserved
1/3 cup scallions, chopped, 2 tablespoons reserved
2 tablespoons (1 small pepper) fresh Anaheim pepper, seeded and finely diced
Preheat the oven to 350 degrees F. Grease a 9 by 9"inch baking pan with the Baklouti olive oil.
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and olive oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated cheese, scallions and Anaheim peppers.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated cheese and scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.