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Piquant Cornbread

This recipe is an adaptation of one in My Nepenthe by Romney Steele (Andrews McMeel Publishing, 2009). From: Saveur SERVES 8

75g unsalted butter, melted, plus more for greasing
1 cup yellow cornmeal
1 cup flour
1 tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. chlili powder
1 tsp. kosher salt
¾ tsp. ground cumin
1 egg, beaten
1½ cups grated cheddar cheese
¾ cup buttermilk
½ cup milk
¼ cup minced fresh cilantro
2 jalapeños, minced
½ medium white onion, minced
½ red bell pepper, minced

Heat oven to 400˚. Grease an 8" x 8" baking pan; set aside.

Whisk cornmeal, flour, sugar, baking powder and soda, chili powder , salt, and cumin in a bowl.

In another bowl, whisk together butter and egg; stir in cheese, buttermilk, milk, cilantro, jalapeños, onions, and peppers.

Whisk wet mixture into flour; pour into pan; smooth with a rubber spatula; and bake for 30 minutes.