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Baklouti Chili Cheddar Cheese Cornbread


2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tbsp honey
1 tbsp baking powder
1tsp kosher salt
1 1/2 cups whole milk

2 large eggs, lightly beaten
1/2 cup D’Avolio Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, plus 2 tbsp reserved
2 tbsp (1 small pepper) seeded finely diced fresh Anaheim pepper


Preheat oven to 350 degrees F.  Grease a 9 by 9 inch baking pan with D’Avolio Baklouti Chili oil.

Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl.  In a separate bowl, combine the milk, eggs, and D’Avolio Baklouti Chili oil.  With a wooden spoon, stir the wet ingredients into the dry.  Mix in the grated cheddar, scallions, and Anaheim peppers.

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.

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