Cornbread with hot pickled peppers

Ingredients:

• 1.5 cups of wheat flour
• 1.5 cups yellow corn flour
• 2 teaspoons coarse salt
• 0.5 cups of sugar
• 0.5 tsp of soda
• 1 teaspoon baking powder
• 1 teaspoon of honey
• 1 cup of sour milk, room temperature
• 3 large eggs, room temperature
• 1 cup finely chopped hot pickled peppers, drained, at room temperature (such as pepperoncini)
• 220 g unsalted butter, softened

Preparation:

1. Preheat oven to 375°F (190°C) and spray a 10-inch round pan or an 18-cup muffin tin with cooking spray.
2. Prepare two large bowls. In one, combine the wheat and corn flour, salt, sugar, baking soda, and baking powder. In the other, whisk together the honey, sour milk, eggs, and pepper.
3. Make a well in the center of the flour mixture and fold in the liquid mixture. Once the liquid is incorporated into the dough, fold in the butter.
4. Spoon the batter into a pan or muffin tin, filling the wells to within 1 cm of the edges. Bake in the pan for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Bake the muffins for 20-25 minutes. You can also sprinkle some grated cheddar on top before baking.