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Cheddar Cheese Cornbread

Serves 4

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2 cups flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups milk
2 large eggs, lightly beaten
1/2 cup olive oil, plain or flavoured (suggested flavours: Butter, Baklouti)
8 ounces grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, 2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper


Preheat oven to 350 degrees F. Grease a 9 by 9 inch baking pan with olive oil.

Combine flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine milk, eggs, and olive oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions, and Anaheim peppers.

Pour batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.