Recipe Image

Servings:

Black Pepper Parmesan Corn Bread

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.

Total Time

1hr

0.0

0 Ratings

Author: Olive and Artisan

Servings:

Ingredients

•

1 cup

Cornmeal

•

1 cup

All-Purpose Flour

•

1 1/3 Tbsp

Baking Powder

•

1 tsp

Kosher Salt

•

2 tsp

Freshly Ground Black Pepper

•

1/3 cup

Granulated Sugar

•

Eggland's Best Classic Eggs

•

1 cup

Whole Milk

•

4 Tbsp

Butter , melted

•

1 cup

Frozen Corn Kernels , thawed

•

1/2 cup

Grated Parmesan Cheese

Cooking Instructions

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

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

Whisk Eggland's Best Classic Eggs (2) , Whole Milk (1 cup) , and Butter (4 Tbsp) in another bowl and pour into the dry mixture. Mix until uniform.

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.

Nutrition Per Serving

CALORIES

184

FAT

7.2 g

PROTEIN

5.0 g

CARBS

25.5 g