Pepper Cheese Cornbread

Prep Time:
5 min
Cook Time:
30 min
Total Time:
35 min
Yield:
8 servings

Ingredients

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

Instructions

  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. 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. 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.

Nutrition

Serving Size (1 slice, 1/8 of recipe), Calories 300 (Calories from Fat 140), Total Fat 16g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 45mg, Sodium 730mg, Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 2g), Protein 8g; Percent Daily Value*: Vitamin A 8%, Vitamin C 0%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

When making muffins, mix wet and dry ingredients just until moistened. The batter will still be lumpy. Over-mixing will result in tough, heavy muffins.

Baking Tip

For easy entertaining, bake pizza crust ahead of time, and add toppings just before final baking.