Name: Basil, Roasted Peppers and Monterey Jack Cornbread
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Unsalted butter, chilled and cubed - ½ cup; Chopped onion - 1 cup; Cornmeal - 1 ¾ cups; All-purpose flour - 1 ¼ cups; White sugar - ¼ cup; Baking powder - 1 tablespoon; Salt - 1 ½ teaspoons; Baking soda - ½ teaspoon; Buttermilk - 1 ½ cups; Eggs - 3; Shredded pepperjack cheese - 1 ½ cups; Frozen corn kernels, thawed and drained - 1 ⅓ cups; Roasted marinated red bell peppers, drained and chopped - 2 ounces; Chopped fresh basil - ½ cup

Basil, Roasted Peppers and Monterey Jack Cornbread

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Basil, Roasted Peppers and Monterey Jack Cornbread

1. Unsalted butter, chilled and cubed - ½ cup

2. Chopped onion - 1 cup

3. Cornmeal - 1 ¾ cups

4. All-purpose flour - 1 ¼ cups

5. White sugar - ¼ cup

6. Baking powder - 1 tablespoon

7. Salt - 1 ½ teaspoons

8. Baking soda - ½ teaspoon

9. Buttermilk - 1 ½ cups

10. Eggs - 3

11. Shredded pepperjack cheese - 1 ½ cups

12. Frozen corn kernels, thawed and drained - 1 ⅓ cups

13. Roasted marinated red bell peppers, drained and chopped - 2 ounces

14. Chopped fresh basil - ½ cup

How to cook deliciously - Basil, Roasted Peppers and Monterey Jack Cornbread

1. Stage

Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.

2. Stage

Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.

3. Stage

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.

4. Stage

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.

5. Stage

Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.