A moist, buttery cornbread with a kick of heat from the jalapeno peppers. Enjoy on its own with jelly or compote, or serve with tonight’s supper for a cheesy treat.
3 cups all-purpose flour
1 cup cornmeal
1/4 cup honey (or sweetener of your choice)
2 tablespoons baking powder
2 teaspoons salt
2 cups buttermilk
3 eggs, lightly beaten
1/2 cup butter, melted
2-1/2 cups aged extra sharp Cheddar, grated
1/3 cup chives or green onion, finely chopped
3 tablespoons jalapeno peppers, seeds and finely chopped
In a large bowl, mix together the flour, cornmeal, baking powder, and salt. In a separate bowl, mix together the buttermilk, eggs, honey and butter. Using a wooden spoon, mix the wet ingredients into the dry ingredients until incorporated without over-mixing. Mix in 2 cups of the grated Cheddar (saving 1/2 cup for topping), the chives and jalapenos, and allow the mixture to sit on the counter for 20 minutes.
Preheat oven to 350 degrees (F). Grease a 9x13x2 inch baking pan (or 2 loaf pans, or muffin tray). Pour batter into prepared pan and sprinkle remaining cheese and extra chives on top. Bake for 30-35 minutes or until toothpick inserted into center comes out clean. Allow to cool before slicing.
Remember, your dish is only as good as the ingredients you put into it. Choose the freshest jalapenos and chives and the highest quality of cheese. If you do not have a local cheese maker in your neck of the woods, see award-winning Clover Leaf Cheese, a local Albertan company specializing in traditionally made, naturally-aged cheese, for some excellent products found right in your grocery store. They also sell an impressive selection of imported cheeses.