How to make
3/4 cup (175 mL)Fine-Grind Cornmeal
3/4 cup (175 mL)All-Purpose Flour
2 tbsp (25 mL)Granulated sugar
2-½ tsp (12 mL)Baking Powder
1 tsp (5 mL)Baking Soda
1/2 tsp (2 mL) eachSalt and Freshly Ground Black Pepper
2Green Onions, Finely Chopped
1-¼ cups (300 mL) shreddedPC Aged 2 Years Canadian Cheddar Cheese
1/2 cup (125 mL)Buttermilk
1/4 cup (50 mL)PC Black Label Normandy Style Unsalted Cultured Butter
2 tbsp (25 mL)PC Black Label Peperoncini Piccanti Hot Red Chili Peppers in Oil
How to make
- Step 1
Preheat oven to 350°F (180°C). Mist 8 x 4-inch (1.5 L) loaf pan with cooking spray; line with parchment paper, leaving 2-inch (5 cm) overhang on 2 opposite sides. Set aside.
- Step 2
Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt and pepper in large bowl. Stir together green onions, egg, 1 cup cheese, buttermilk, 3 tbsp butter and pepperoncini in separate large bowl. Add cornmeal mixture; stir just until combined.
- Step 3
Transfer batter to prepared pan, spreading evenly and smoothing top. Brush top with remaining butter; sprinkle with remaining cheese. Bake until golden and toothpick inserted in centre comes out clean, 30 to 35 minutes. Let cool completely in pan on rack.