Roasted Jalapeno And Cheese Cornbread

• 4 small fresh jalapeno peppers
• 1 cup milk
• 1 egg
• 3 tablespoons melted butter or 3 tablespoons vegetable oil
• 1 1/4 cups cornmeal
• 1/2 cup white flour
• 1/4 cup wholewheat flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 cup strong cheddar cheese, diced (or grated)

1. Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
2. In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
3. Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
4. In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
5. Fold in cheese.
6. Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
7. Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
8. Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .

jalapeno peppers, milk, egg, butter, cornmeal, white flour, wholewheat flour, sugar, baking powder, ground cumin, salt, cheddar cheese

Taken from www.food.com/recipe/roasted-jalapeno-and-cheese-cornbread-392349 (may not work)