Baklouti Chili Agrumato – Cheddar Cheese Cornbread
  • 1/2cup yellow cornmeal
  • 2tablespoons Honey
  • 1tablespoon baking powder 1
  • 1teaspoons kosher salt
  • 1 1/2cups whole milk
  • 2 large eggslightly beaten
  • 1/2cup Baklouti Chili Olive Oil
  • 8ounces sharp grated Cheddar2reserved
  • 1/3cup chopped scallions+2 tablespoons reserved
  • 2tablespoons seeded finely diced fresh Anaheim pepper1 small pepper
  1. Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan with Baklouti 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 Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
  3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar 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.