Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you don’t have Manchego, you can substitute cheddar, Monterey Jack, or Gouda.

　　

Ingredients

Serves 8-12

　　1 cup cornmeal

　　1 cup all-purpose flour

　　6 ounces Manchego cheese, grated

　　1/4 cup granulated sugar

　　1 tablespoon baking powder

　　1 teaspoon salt

　　2 tablespoons pickled sliced jalapeño peppers

　　1 cup milk

　　1/3 cup vegetable oil

　　2 large eggs, lightly beaten

　　

Step 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. Mince 1 tablespoon of the jalapeños and combine it with the milk, oil, and eggs in a small bowl; mix well. Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.

　　

Step 2

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. Serve warm.

　　Reprinted with permission from Simple Stunning Parties at Home by Karen Busen. © 2009 Stewart, Tabori & Chang