Spread jalapeño peppers on a grill pan or cast-iron skillet over high heat. Cook 5 minutes, flip, and cook 5 additional minutes, or until the peppers are tender and browned in places. Remove from heat and set aside.
Bake cornbread:
Preheat oven to 400 degrees Fahrenheit and grease a 1.5-quart glass loaf pan.
Stir flour, cornmeal, baking powder, and salt in a large mixing bowl.
In a separate bowl, whisk Horizon Organic® Lowfat Milk, maple syrup, and egg. Pour wet ingredients into the bowl with the dry ingredients and stir until combined.
Fold in Horizon Organic® Mexican Style Shredded Cheese, minced jalapeño pepper and 2 tablespoons of chopped chives, and pour the batter into the loaf pan.
Press the cooked jalapeño peppers and remaining 2 tablespoons chives into the top of the batter.
Place loaf pan on the center rack of the oven and bake 35 minutes, or until an inserted toothpick comes out clean and the edges turn golden brown.
Remove cornbread from the oven and cool in the pan for 10 minutes. Once, cooled, flip the pan over to remove the cornbread loaf, and allow it to cool completely on a wire rack on the countertop.
Slice into pieces and serve with Horizon Organic® Butter if desired.
Notes
Wrap and store at room temperature up to three days or in the refrigerator up to a week.
Store in a freezer-safe bag and freeze up to three months.