Cheese and Black Pepper Cornbread

Name: Cheese and Black Pepper Cornbread
Yield: 16
Cuisine: Southern
Ingredients: cooking spray; 1 1/4 c all-purpose flour; 1 3/4 c yellow cornmeal; 3 Tbsp sugar; 1 Tbsp baking powder, plus 1 teaspoon; 1/2 tsp baking soda; 1 tsp salt; 2 tsp freshly ground black pepper; 3 eggs; 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)

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By Jason Koch
@jstone13007

americanprofile.com & relish.com

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Method:

Bake

Ingredients

·

cooking spray
1 1/4 c

all-purpose flour
1 3/4 c

yellow cornmeal
3 Tbsp

sugar
1 Tbsp

baking powder, plus 1 teaspoon
1/2 tsp

baking soda
1 tsp

salt
2 tsp

freshly ground black pepper
3

eggs
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)
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How to Make Cheese and Black Pepper Cornbread

Step-by-Step

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.

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