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 yellow cornmeal
1 tablespoon baking powder
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
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.