• Preparation Time 15 minutes
  • Baking Time 45 minutes
  • Makes About 9 servings
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


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

Serving Size: About 9 servings


Serving Size: About 9 servings

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


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