Manchego Jalapeño Cornbread

• 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 jalapeno peppers
• 1 cup milk
• 1/4 cup vegetable oil
• 2 large eggs, lightly beaten

1. Preheat the oven to 400u0b0F 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. Mince 1 tablespoon of the jalapenos and combine it with the milk, oil, and eggs in a small bowl; mix well.
3. Add the milk mixture to the flour mixture and stir just until blended. Pour into the prepared pan.
4. Lay the remaining jalapeno slices on top of the batter approximately 3 inches apart (the idea is for each piece of cornbread to get a slice of jalapeno 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. Serve warm.

cornmeal, flour, manchego cheese, sugar, baking powder, salt, jalapeno peppers, milk, vegetable oil, eggs

Taken from www.food.com/recipe/manchego-jalape-o-cornbread-483703 (may not work)