Name: Manchego Jalapeño Cornbread
Yield: Serves 8-12
Ingredients: 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 jalapeño peppers; 1 cup milk; 1/3 cup vegetable oil; 2 large eggs, lightly beaten

Spicy, cheesy, and moist! I love this cornbread for dinner on a warm summer night, whether with barbecued meats or just a big old salad. If you dont have Manchego, you can substitute cheddar, Monterey Jack, or Gouda.

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