Ají Verde Cheddar Cornbread

Ají Verde Cheddar Cornbread
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Ají Verde Cheddar Cornbread
Print Recipe
Prep Time Cook Time
20minutes 30minutes
Prep Time
20minutes
Cook Time
30minutes
Ingredients
  • 2 cup whole wheat flour
  • 1/2 cup yellow cornmeal
  • 2 tbsp honey
  • 1 tbsp baking powder
  • 2 tsp salt
  • 1 1/2 cup whole milk
  • 2 large eggs
  • 1/2 cup Frescolio Ají Verde Agrumato EVOO
  • 8 oz sharp cheddar cheese 2 oz reserved
  • 1/3 cup shallots chopped, 2 tbsp reserved
  • 2 tbsp Anaheim Pepper finely diced
Servings:
Units:
Ingredients
  • 2 cup whole wheat flour
  • 1/2 cup yellow cornmeal
  • 2 tbsp honey
  • 1 tbsp baking powder
  • 2 tsp salt
  • 1 1/2 cup whole milk
  • 2 large eggs
  • 1/2 cup Frescolio Ají Verde Agrumato EVOO
  • 8 oz sharp cheddar cheese 2 oz reserved
  • 1/3 cup shallots chopped, 2 tbsp reserved
  • 2 tbsp Anaheim Pepper finely diced
Servings:
Units:
Instructions
  1. Preheat the oven to 350 F. Grease a 9 by 9 inch baking pan with olive-oil.
  2. Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and olive-oil.
  3. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated cheddar, scallions and Anaheim peppers.
  4. Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated cheddar and extra chopped shallots. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
  5. Cool and cut into large squares. Serve warm or at room temperature.
Recipe Notes

This recipe uses Frescolio's Ají Verde Agrumato EVOO. You could also use either of the following EVOOs for a different taste: