(This recipe is inspired from this recipe.)
Make sure all ingredients are room temperature.
2 cups flour
2 cups stone ground yellow corn meal
1 1/2 cups Demerera Natural Cane Sugar
1 Tbsp Baking Powder
1 tsp coarse Sea Salt
1/2 c butter
1 cup whole organic milk
1 cup filtered water
2 eggs, slightly beaten
1 – 4 oz can Fire Roasted Green Chilies
1/2 – 4 oz can diced Jalapeno Peppers, drained
Mix dry ingredients. Cut in butter.
Mix milk, water, and eggs together and add to dry mixture. Mix until just moistened. Do not overmix.
Pour into buttered 9×13 dark baking pan.
Sprinkle peppers over top and slightly mix into the top, without scraping the bottom of the pan. Just put all peppers under batter.
Bake 375 degrees until evenly browned (can use toothpick, although I didn’t.) (approx 25-30 min)