Recipe By: Evelyn Love, Waco, Texas – Runner Up, Old Mill Recipe Contest 2020
“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. Now when I visit, I always bring cornmeal back…This recipe is a real hit with everyone who tastes it. I always tell them it is the cornmeal that makes the difference and where they can buy it!”Print
Over the Top Cornbread
- Prep Time: 15 minutes
- Cook Time: 20 to 25 minutes
- Total Time: 35 to 40 minutes
- Yield: 8 to 12 servings 1x
- 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
- Heat the oven to 450 degrees F.
- Place the cornmeal, corn, buttermilk, oil, eggs, onion, jalapeno, and green pepper in a large bowl and stir to combine.
- Place enough of the oil in a 10-inch cast iron skillet to grease the 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.
Note: 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.