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Ingredients
| unsalted butter: 1/2 cup (chilled and cubed) |
| onions (chopped): 1 cup |
| cornmeal: 1 3/4 cups |
| all-purpose flour (unsifted): 1 1/4 cups |
| granulated sugar: 1/4 cup |
| baking powder: 1 Tbl |
| salt: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| buttermilk: 1 1/2 cups |
| eggs: 3 |
| pepper jack cheese (shredded): 1 1/2 cups |
| frozen sweet yellow corn kernels: 1 1/3 cups (thawed and drained) |
| red bell pepper: 2 oz (roasted and marinated//drained and chopped) |
| fresh basil (chopped): 1/2 cup |
Basil, Roasted Peppers and Monterey Jack Cornbread
Credit: AllRecipes
User rating:
"I just started adding my favorite things to basic cornbread and I came up with something great!"
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Prep Time
25 min -
Cook Time
55 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.