Monday, February 3, 2014
SANDRA’S IDEAL PEPPER JACK CHEESE CORNBREAD
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.
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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