cheese and black pepper cornbread

22 Pinches
Westland, MI
Updated on Dec 29, 2013

americanprofile.com & relish.com

prep time
cook time
method Bake
yield 16 serving(s)

Ingredients

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

How To Make cheese and black pepper cornbread

  • Step 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.

Discover More

Category: Savory Breads
Method: Bake
Culture: Southern
Ingredient: Bread

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes