Name: Black Pepper Parmesan Corn Bread
Total time: PT3600.0S
Yield: 12
Ingredients: 1 cup Cornmeal; 1 cup All-Purpose Flour; 4 teaspoon Baking Powder; 1 teaspoon Kosher Salt; 2 teaspoon Freshly Ground Black Pepper; 1/3 cup Granulated Sugar; 2 Egg; 1 cup Whole Milk; 1/4 cup Butter; 1 cup Frozen Corn Kernels; 1/2 cup Grated Parmesan Cheese

A hearty corn bread that is filled with whole kernels, fresh parmesan, and cracked pepper. It’s a perfect side to a minestrone soup or an addition to chicken dinner.

Low-Fat

Oven

Intermediate

Black Pepper Parmesan Corn Bread

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Cornmeal

All-Purpose Flour

Baking Powder

teaspoon

Kosher Salt

Freshly Ground Black Pepper

Granulated Sugar

Whole Milk

Butter

Frozen Corn Kernels

Grated Parmesan Cheese

Preheat oven to 425 degrees F (220 degrees C).

Mix {@5:}, {@1:}, {@3:}, {@4:}, {@0:}, and {@2:} together in a medium bowl.

Mix Cornmeal (1 cup), All-Purpose Flour (1 cup), Baking Powder (4 teaspoon), Kosher Salt (1 teaspoon), Freshly Ground Black Pepper (2 teaspoon), and Granulated Sugar (1/3 cup) together in a medium bowl.

Whisk {@2:}, {@0:}, and {@1:} in another bowl and pour into the dry mixture. Mix until uniform.

Whisk Egg (2 N/A), Whole Milk (1 cup), and Butter (1/4 cup) [melted] in another bowl and pour into the dry mixture. Mix until uniform.

Whisk Egg (2), Whole Milk (1 cup), and Butter (1/4 cup) in another bowl and pour into the dry mixture. Mix until uniform.

Gently fold in the Frozen Corn Kernels (1 cup) [thawed] and Grated Parmesan Cheese (1/2 cup).

Gently fold in the Frozen Corn Kernels (1 cup) and Grated Parmesan Cheese (1/2 cup).

Grease a 9x9-inch pan and line with parchment. Pour batter into pan and smooth evenly.

Top with additional corn and cracked black pepper if available.

Bake in a preheated oven for 20–25 minutes or until top is golden brown.

Let cool for at least 30 minutes before serving.

Black Pepper Parmesan Corn Bread

1HR

$0.57

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions