1jalapeñoseeds removed and finely diced (use red jalapeños for a pop of color or cherry peppers)
1 + 1/2teaspoonsaltdivided
1 1/4cupall purpose flouror white whole wheat flour
1/4cupolive oil or vegetable oil(for the cornbread batter)
Preheat oven to 400F. Grease a 9x9 or 9x13 inch baking dish with butter or vegetable oil.
Prepare the leeks. Leeks are usually very dirty between all the layers so I like to chop them up first and then give them a good thorough rinse in a colander using my hands to get all the hidden dirt off.Chop leeks into thin slices.
Heat 2 tablespoons olive oil in a pan and add the chopped leeks. Cook on medium heat, stirring frequently, for about 5 minutes. Add the finely diced cherry pepper and 1/2 teaspoon salt and continue to cook for another 5 minutes, or until the leeks softened and are just starting to brown. Set aside.
Combine the dry ingredients in a large bowl - flour, corn meal, baking powder, and the remaining 1 teaspoon salt. Mix well.
Add the wet ingredients to the bowl - milk, beaten egg, olive oil - and mix until almost combined, but not fully. Add the the sauteed leeks mixture and mix well.
Pour the batter into a greased baking dish and cook at 400 for 25 minutes, or until a toothpick inserted into the center comes out clean. If the cornbread is done but not golden brown, brush the top with butter or olive oil and put it back in the oven for a couple of minutes.Remove from oven, allow to cool for 10 minutes, and cut into 12 pieces.