Cheddar Jalapeno "Corn" Bread

If you love cornbread, and a little bit of heat, we're sure you're going to love this recipe. Based loosely on the famous cornbread from the old Toronto restaurant Fred's Not Here, this is a great compliment to chilli, ribs and stews—or just on its own as a spicy little snack.

Dry Mix

• 1 bag GRAINSTORM Golden Quickbread Mix
  Or mill your own

Wet Mix

• 2 large eggs
• 1/3 cup (80g) sunflower oil
• 1 cup (240g) plain yogurt
• 1/2 cup (120g) milk
• 1 1/2 cups shredded cheddar cheese
• 2 large fresh Jalapeno peppers, diced very fine

DIRECTIONS

1. Preheat oven to 400°F; lightly grease 12" cast iron skillet (muffin pans or a regular cake pan will work fine, as well)

2. In a large mixing bowl, whisk the eggs to incorporate some air.

3. Whisk in sunflower oil, yogurt, and milk.

4. Stir in package contents until no dry spots remain. Do not over mix.

5. Gently fold in Jalapenos and cheese.

6. Let batter stand for 1 hour. (not absolutely necessary, but recommended)

7. Bake for approximately 25 minutes.

Serves 6 - 8 people