Pepper Cheese Cornbread - White Lily®
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Pepper Cheese Cornbread


8 Servings

Prep Time

5 min

Cook Time

30 min

Total Time

35 min

recipe image


1/4 cup 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


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 No-Stick Cooking Spray.

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

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.


Serving Size (1 slice, 1/8 of recipe), Calories 300 (Calories from Fat 140), Total Fat 16g (Saturated Fat 5g, Trans Fat g), Cholesterol 45mg, Sodium 730mg, Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 2g), Protein 8g; Percent Daily Value*: Vitamin A 8%, Vitamin C %, Calcium 15%, Iron 10%. *Percent Daily Values are based on a 2,000 calorie diet.

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

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