You are here: Home » Recipes » Cheese and Black Pepper Cornbread Cheese and Black Pepper Cornbread Kitchen Tested Yield 12 servings Prep 10 mins Cook 35 mins Pepper plays a starring role in this not-so-sweet but very cheesy cornbread. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Fill the pans only about half-way so that the middle of the cornbread gets done -- it will still be really moist. Ingredients -- Cooking spray1 1/4 cups all-purpose flour1 3/4 cups yellow cornmeal3 tablespoons sugar1 tablespoon plus 1 teaspoon, baking powder1/2 teaspoon baking soda1 teaspoon salt2 teaspoons coarsely ground black pepper3 -- eggs2 1/2 cups 2% reduced-fat milk1/3 cup vegetable oil1 cup canned creamed corn1 3/4 cups shredded sharp Cheddar or Jack cheese (8 ounces)1 tablespoon butter (optional)1/2 teaspoon kosher salt (optional) Instructions Preheat oven to 400F. Spray two 8-inch square baking pans with cooking spray. Combine flour and next 6 ingredients (flour through black pepper) in a bowl. 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. Recipe by Crescent Dragonwagon.