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.


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


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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