Cheddar Cheese Spicy Baklouti Cornbread

Warm, spicy, ever so cheesy, and savoury, this cornbread is delicious by itself or accompanied by a steamy bowl of soup.  Recipe courtesy of Chef Rachel.

Needed for this recipe:

1/2 cup Sunshine Coast Olive Oil Co. Baklouti Chili Olive Oil

* substitutions include: Sunshine Coast Olive Oil Co. Chipotle, Cayenne Red Chili or Persian Lime Olive Oil


2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder
1 teaspoon kosher salt or Sea Salt (check out our sea salt collection)
1 1/2  cups whole milk
2 large eggs, lightly beaten
1/2 cup Sunshine Coast Olive Oil Co. Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh jalapeno or other spicy pepper (keep a few thinly sliced circles for decoration, if desired)
Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan with 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 Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and diced peppers.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar, decorative pepper slices and extra chopped 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.