1 cup all-purpose flour
1 cup cornmeal
2 ½ tsp baking powder
½ cup honey
⅓ cup olive oil
⅓ cup milk
1 egg
1 tsp kosher salt
½ tsp cracked pepper
1 cup shredded old cheddar
1 small jalapeño, minced
1 ½ cups Mucci Farms Blended Flavours Tomatoes, sliced
Topping: 8-10 thin jalapeño slices, honey to drizzle
Mucci Farms Living Basil leaves and black pepper to garnish
In a large mixing bowl, whisk together flour, cornmeal and baking powder
Stir in honey, oil, milk, egg, salt and pepper until combined. Stir in cheddar and jalapeño
Scrape batter into a parchment lined 9” springform pan. Arrange sliced tomatoes in an even layer over batter. Top with jalapeño slices and a drizzle of honey
Bake in preheated oven at 375F for 35-40 minutes or until a toothpick inserted into the centre of cornbread comes out cleanly
Let cool 15 minutes before slicing
Garnish with basil and pepper to serve
