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White Lily

Pepper Cheese Cornbread


5 min


30 min


8 servings


1/4 cup Crisco® Pure Vegetable Oil plus 1 tbsp., divided1/2 cup shredded Monterey Jack pepper cheese
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix 1/2 cup shredded Cheddar cheese
1 1/3 cups milk or 1 3/4 cup buttermilk 1 tbsp. finely chopped jalapeno pepper
1 large egg


  1. 1.
    HEAT oven to 425°F. Coat an 8 or 10-inch heavy skillet with 1 tablespoon oil. Place in oven to preheat. Or spray an 8 x 8 x 2-inch baking pan with Crisco® No-Stick Cooking Spray.

  2. 2.
    BLEND cornmeal mix with milk, 1/4 cup oil and egg. Stir just until blended. Add remaining ingredients, stirring gently. Pour into prepared pan.

  3. 3.
    BAKE 25 to 30 minutes for 8-inch skillet, 20 to 25 minutes for 10-inch skillet or 25 to 30 minutes for 8 x 8-inch pan.