Cheesy Corn Bread | Recipes

Cheesy Corn Bread

(7) Ratings:
Prep Time:
Baking Time:
Makes:About 9 servings

Everyone’s sure to love the rich flavours of this easy-to-make corn bread. It's the perfect accompaniment to soup, salad or a hearty bowl of chili.


1 cup 250 mL cornmeal
1/2 cup 125 mL milk
1/2 cup 125 mL Crisco® All Vegetable Shortening
1/4 cup 50 mL granulated sugar
1 egg
1 1/4 cups 300 mL Robin Hood® Original All Purpose Flour
2 1/2 tsp 12 mL baking powder
3/4 tsp 3 mL salt
1 cup 250 mL milk
1 1/4 cups 300 mL sharp Cheddar cheese, shredded
1 green onion, chopped
2 tbsp 30 mL finely chopped jalopeño pepper


  1. Preheat oven to 350ºF (180ºC). Grease an 8" (20 cm) square cake pan.
  2. Combine cornmeal and 1/2 cup (125 mL) milk in small mixing bowl. Stir to moisten. Set aside.
  3. Cream shortening, sugar and egg large bowl of electric mixer until smooth. Add cornmeal mixture.
  4. Combine flour, baking powder and salt in small bowl. Add to creamed mixture alternately with 1 cup (250 mL) milk, mixing lightly after each addition.
  5. Stir in cheese, green onion and peppers. Mix well.
  6. Spread batter evenly in prepared pan.
  7. Bake in preheated oven for 45 to 50 minutes or until golden and top springs back when lightly touched.
  8. Cool 5 minutes then remove from pan. Serve warm.


  • Prepare ahead for taking to the cottage. Reheat in oven or on top shelf of BBQ.

Nutritional Information

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