Jeweled Cornbreads

• 2 cups stone ground yellow cornmeal
• 2 cups all purpose flour
• 2 cups kefir or buttermilk
• 1 cup sunflower oil
• 4 eggs
• 2 teaspoons baking powder
• 8 ounces ham, cut into 1/4-inch cubes
• 8 ounces red-wax Gauda, cut into 1/4-inch cubes (Chedars & Jacks, Swiss & Alpine, they all work well)
• 2 ounces cornichons, cut into 1/4-inch cubes
• 3 ounces roasted red peppers, cut into 1/4-inch cubes
• A pinch of salt and pepper

1. Preheat the oven to 400F.
2. In a mixer, beat the eggs well. Add the kefir and oil and mix until fully incorporated. Add the cornmeal, baking powder, flour, salt and pepper, and stir until blended into smooth batter. Add the ham, gauda, cornichons and red peppers to the batter, and mix well with spatula.
3. Grease 9x13 inch baking pan. Pour the batter into the pan and bake for about 30 minutes, or until a toothpick comes out clean. Let the cornbread cool and cut it into 1 1/2 inch squares. Serve at room temperature.

stone ground yellow cornmeal, flour, buttermilk, sunflower oil, eggs, baking powder, ham, redwax gauda, cornichons, red peppers, salt

Taken from food52.com/recipes/22578-jeweled-cornbreads (may not work)