Cheesy Corn Bread
Prep Time 15 mins
Cook Time 45 mins
Serves 9
Difficulty N/A
Ingredients
- 1 cup (250 mL) cornmeal
- 1/2 cup (125 mL) milk
- 1/2 cup (125 mL) 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
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Grease an 8" (20 cm) square cake pan.
Step 2:
Combine cornmeal and 1/2 cup (125 mL) milk in small mixing bowl. Stir to moisten. Set aside.
Step 3:
Cream shortening, sugar and egg large bowl of electric mixer until smooth. Add cornmeal mixture.
Step 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.
Step 5:
Stir in cheese, green onion and peppers. Mix well.
Step 6:
Spread batter evenly in prepared pan.
Step 7:
Bake in preheated oven for 45 to 50 minutes or until golden and top springs back when lightly touched.
Step 8:
Cool 5 minutes then remove from pan. Serve warm.