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| This sweet and moist pepper-jack-cheese cornbread is a "must have" with baked beans, chili, or soup... |
Servings: (16)
Prep: 5 Mins.
Bake: 50 Mins.
INGREDIENTS
¾ cup unsweetened evaporated milk
¾ cup water
2 large eggs
1/3 cup vegetable oil
3 tablespoons unsalted butter, melted
1-1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup yellow corn meal
1 teaspoon double-acting baking powder (or regular)
1 teaspoon kosher salt
¼ cup pepper-jack cheese, finely diced
METHOD
Preheat oven to 350 degrees. Spray an 8”x8” square baking
dish, and set aside.
Whisk milk, water, eggs, vegetable oil, and melted butter in
medium bowl. Whisk in flour, sugar,
corn meal, baking powder, and kosher salt, just until combined. Add pepper-jack cheese, and whisk to
incorporate.
Pour batter into prepared baking dish.
Bake for 50 minutes, or until wooden pick inserted in center
comes out clean.
Cool in pan on wire racks for 5 minutes; cut into 16 squares
and serve warm. ~ Enjoy!
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