Over-the-top Cornbread
2020 The Old Mill Recipe Contest Runner-up Winner: Evelyn Love, Waco, Texas
“I love cornbread, and after moving to Texas, I noticed cooks adding additional ingredients to their recipes. However, I have noticed how different the taste is because of the cornmeal.
I am originally from Tennessee and grew up coming to Pigeon Forge. On one of my trips, I discovered the cornmeal at The Old Mill. Now, I wouldn’t use anything else. When I visit, I always bring some back.
This recipe is always a real hit with everyone. I always tell them that it’s the cornmeal that makes the difference and where they can buy it!”
Yield: 8-12 Servings
OVER-THE-TOP CORNBREAD
Prep time: 17 MinCook time: 20 MinTotal time: 37 Min
Ingredients
- 1 ½ cups The Old Mill White Self-Rising Cornmeal
- 1 cup yellow corn kernels
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs, lightly beaten
- ¼ cup finely chopped onion
- 1 jalapeno pepper, minced
- 2 tablespoons green pepper, minced
- 1 tablespoon vegetable oil, for greasing the pan
- 1 cup, or more, shredded sharp cheddar cheese
Instructions
- Heat the oven to 450 degrees F.
- Place the cornmeal, corn, buttermilk, pool, eggs, onion, jalapeno, and green pepper in a large bowl and stir to combine.
- Place the oil in a 10-inch cast iron skillet over medium heat. When oil is hot, pour in half of the batter. Scatter the cheese on top. Pour the rest of the batter over the cheese and spread to smooth the top. If desired, add more cheese on top. Place the pan in the oven.
- Bake until the cornbread is very golden brown, 22 to 25 minutes. Slice into wedges and serve warm with butter.
Notes
- The original recipe called for 1 teaspoon salt, which we omitted because our self-rising cornmeal contains salt. If you like a saltier cornbread, season with salt to taste.
- Omit the seeds of the jalapeno pepper if you prefer a milder cornbread. Chop the jalapeno with seeds and veins if you like it spicy.