Thursday, January 2, 2014

Black Pepper Cheese Cornbread

Going to end this year with a few new recipes! First up is one that I adapted from a local newspaper ~ but you know I just can't leave a recipe alone these days. It has to be tweaked! Just has to!

1 1/4 cup All Purpose Flour
1 3/4 cup Yellow Cornmeal
3 TBS Sugar
1 Tablespoon plus 1 tsp Baking powder
1/2 tsp baking soda
2 tsp salt
1 Tablespoon ground black pepper
3 eggs
1 can creamed corn
2 1/2 cups milk
1/3 cup vegetable oil
8 oz shredded jalapeno white cheddar (or cheese of your choice)
1 Tablespoon butter melted (for finishing)
1/2 teaspoon course salt (for finishing)

Preheat oven to 400*F. Spray a 13x9 pan with cooking spray. Combine all your dry ingredients and whisk well. Pour in milk, eggs, corn, oil and half of the cheese until just blended. Pour mixture into oiled pan and sprinkle remaining cheese on top. Bake for 35 to 40 minutes until top is golden brown and toothpick comes out relatively clean. Allow to cool for about five minutes then brush melted butter on top and sprinkle salt along the surface. 

This is a very savory cornbread. I often make a sweeter kind of cornbread, but this would be good along the side of beef stew, chili, and other really savory dishes. I give this 4 stars out of 5.


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