Ingredients
2 Cups all-purpose flour or whole wheat)
1/2 cup yellow cornmeal
2 Tbsp honey
1 Tbsp baking powder
1 tsp sea salt
1 1/2 Cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Green Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped green onions, + 2 Tbsp reserved
2 Tbsp fresh hot pepper, seeded, finely diced
2 Tbsp honey
1 Tbsp baking powder
1 tsp sea salt
1 1/2 Cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Green Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped green onions, + 2 Tbsp reserved
2 Tbsp fresh hot pepper, seeded, finely diced
Directions
Preheat the oven to 350 degrees F.
Grease a 9 by 9″inch baking pan with Baklouti Olive Oil.
Combine the flour, cornmeal, baking powder, and salt in a large bowl.
In a separate bowl combine the milk, eggs, honey and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and hot peppers.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped green onions.
Bake for 35 to 40 minutes, or until a toothpick comes out clean.
Cool and cut into large squares. Serve warm or at room temperature.
