Corny Black Pepper Cornbread

Hands on Time: 12 minutes
Baking Time: 15 minutes
Total Time: 27-30 minutes
Servings: 8 to 10

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Black pepper adds a subtle punch to this cornbread. It’s made extra creamy with the corn and eggs.


Here’s what you will need:

  • 2 cups War Eagle Cornbread Mix
  • ½ teaspoon fresh ground black pepper
  • 1 cup fresh or frozen corn kernels, thawed
  • 1 cup milk
  • 2 tablespoons honey or sugar
  • 2 tablespoons melted butter or vegetable oil
  • 3 eggs
  • ¼ teaspoon salt


    Stir ¼ teaspoon salt into 1 tablespoon melted butter


  1. Preheat oven to 400 degrees
  2. In a blender or food processor, puree the corn and milk.
  3. Add the honey or sugar, 2 tablespoons melted butter, and eggs. Blend until smooth.
  4. In a medium size bowl, stir together the cornbread mix and pepper
  5. Pour egg and corn mixture into dry ingredients stirring until moistened.
  6. Coat an 11 X 13 inch baking pan with cooking spray.
  7. Pour batter into pan.
  8. Bake for 15 minutes or until golden brown around the edges.
  9. Remove from oven and brush with the butter salt mixture. Serve warm.

Recipe Tips and Tricks

Variation: Add ½ teaspoon cumin for an extra kick!

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March 19 - Jan. 1 | 8:30 am - 5:00 pm
See Restaurant Hours (Breakfasts on Weekends Only)
Winter Hours: | Closed.
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