Cheese and Black Pepper Cornbread

cheese cornbread
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/23605_cheesepepper_cornbread_b.jpg?w=100
  • Yield: 12 servings
  • Prep: 10 mins
  • Cook: 35 mins

Fill the pans only about half-way so that the middle of the cornbread gets done -- it will still be really moist.

Ingredients

-- Cooking spray
1 1/4cups all-purpose flour
1 3/4cups yellow cornmeal
3tablespoons sugar
1tablespoon plus 1 teaspoon, baking powder
1/2teaspoon baking soda
1teaspoon salt
2teaspoons coarsely ground black pepper
3-- eggs
2 1/2cups 2% reduced-fat milk
1/3cup vegetable oil
1cup canned creamed corn
1 3/4cups shredded sharp Cheddar or Jack cheese (8 ounces)
1tablespoon butter (optional)
1/2teaspoon kosher salt (optional)

Instructions

  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.
  4. 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.

Nutritional Info *per serving

  • Calories 320
  • Glycemic Load 2
  • Fat 14g
  • Saturated Fat 5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 4g
  • Cholesterol 70mg
  • Sodium 620mg
  • Potassium 190mg
  • Carbohydrate 39g
  • Fiber 2g
  • Sugars 7g
  • Protein 11g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 2%
  • Calcium 30%
  • Iron 10%
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