Cheese and Black Pepper Cornbread

Cheese And Black Pepper Cornbread

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Jason Koch

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  • ·
    cooking spray
  • 1 1/4 c
    all-purpose flour
  • 1 3/4 c
    yellow cornmeal
  • 3 Tbsp
  • 1 Tbsp
    baking powder, plus 1 teaspoon
  • 1/2 tsp
    baking soda
  • 1 tsp
  • 2 tsp
    freshly ground black pepper
  • 3
  • 2 1/2 c
    2% reduced fat milk
  • 1/3 c
    vegetable oil
  • 1 c
    canned cream corn
  • 1 3/4 c
    shredded sharp cheddar or jack cheese
  • 1 Tbsp
    butter (optional)
  • 1/2 tsp
    coarse salt (optional)

How to Make Cheese and Black Pepper Cornbread


  1. 1. Preheat oven to 400F. Spray two 8-inch square baking pans with cooking spray.
    2. Combine flour and next 6 ingredients (flour through black pepper) in a bowl.
    3. Whisk eggs in a bowl. Whisk in milk and oil.
    Pour egg mixture into cornmeal mixture; whisk using as few strokes as possible. (Batter will be thinner than the usual cornbread.) Stir in corn and half the cheese. Pour into prepared pans; top with remaining cheese. Bake 35 to 40 minutes, until golden brown. Place foil over the top during the last 10 minutes of baking if the top is getting too brown. Remove from oven. Spread butter on top and sprinkle with salt, if using.

Printable Recipe Card

About Cheese and Black Pepper Cornbread

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Southern

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