This zesty take on cornbread makes a great accompaniment to so many meals—an egg-based breakfast, a lunch of hearty chili, or a gumbo dinner. Reheat any leftovers and top with red pepper jelly for a great snack. Along with the peppers, the cornmeal and white whole-wheat flour bring a little of the always-needed fiber.
- 1/3 cup olive oil, plus more for the pan
- 2 eggs
- 1-1/4 cups milk
- 1/2 cup sugar
- 1-1/2 cups 100% whole-grain, stone-ground cornmeal
- 1-1/2 cups white whole-wheat flour
- 1 tablespoon baking powder
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon cayenne pepper powder
- 2–3 chile peppers, such as serranos or jalapeños, seeded and finely chopped
- 1 bell pepper, seeded and diced
- 3 ounces sharp cheddar cheese, grated
Preheat your oven to 400°F. Lightly coat a 9″ round cake pan with olive oil.
In a small bowl, whisk together the olive oil, eggs, milk, and sugar. In a large bowl, whisk the cornmeal, flour, baking powder, salt, and cayenne to blend. Add the peppers and cheese, toss to coat, and then add the liquid mixture. Fold gently until combined and pour into the pan.
Bake until a tester comes out clean, about 20 minutes. Let cool for 5–10 minutes before turning out onto a plate. Serve warm.
Yields 8 generous wedges