1/2cupfreshly grated part skim sharp cheddar cheese
1/4cupchopped green onions— white and green parts, plus additional 1-2 tablespoons for garnish (2-3 scallions total)
2jalapeño peppers,— seeded and minced
In a large bowl, stir together the cornmeal, whole wheat pastry flour, baking powder, and salt. In a separate bowl or large measuring cup, combine the milk, eggs, apple sauce, oil, and honey.
Make a well in the center of the dry ingredients, then add the wet ingredients. Stir by hand, just until combined, then let the batter rest for 20 minutes. Stir in the cheese, 1/4 cup green onions, and jalapenos.
Meanwhile, preheat the oven to 350 degrees F. Lightly coat an 8x8-inch pan with cooking spray.
Once the batter has rested, pour it into the prepared pan, then smooth the top. Sprinkle remaining green onions over the top. Bake until the top and edges are dry and a toothpick inserted in the center comes out clean, 24-29 minutes. Let cool, then slice and serve warm or at room temperature.
The jalapeño flavor in this cornbread is actually fairly subtle. If you prefer more of a kick, I’d suggest adding an extra half or leaving in a few of the seeds. For cheese, any combination of shredded sharp cheddar, Monterrey Jack, Colby, or Pepper Jack (extra heat) will be oh-so-nice.