Manchego Jalapeño Cornbread

• cornmeal↗1 cup
• all-purpose flour↗1 cup
• manchego cheese↗6 ounces

  grated

• granulated sugar↗1⁄4 cup
• baking powder↗1 tablespoon
• salt↗1 teaspoon
• pickled sliced jalapeno peppers↗2 tablespoons
• milk↗1 cup
• vegetable oil↗1⁄4 cup
• eggs↗2

  lightly beaten

Step-by-step instructions

1. 1

   Preheat the oven to 400°F Grease an 8-inch-square baking pan. Combine the cornmeal, flour, 4 ounces of the grated Manchego, the sugar, baking powder, and salt in a medium bowl.

2. 2

   Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well.

3. 3

   Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.

4. 4

   Lay the remaining jalapeño slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeño on top) and sprinkle with the remaining 2 ounces of Manchego. Bake for 20 to 25 minutes, or until a wooden pick inserted into center comes out clean.

5. 5

   Serve warm.