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Basil, Roasted Peppers, and Monterey Jack Cornbread
Basil, Roasted Peppers, and Monterey Jack Cornbread
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
100 minutes
Loaded cornbread packed with pepper-jack cheese, basil, corn, onion, and roasted red peppers for a savory and dense delight.
Ingredients:
  • 0.5 cup unsalted butter, chilled and cubed
  • 1 cup chopped onion
  • 1.75 cups cornmeal
  • 1.25 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1.5 teaspoons salt
  • 0.5 teaspoon baking soda
  • 1.5 cups buttermilk
  • 3 eggs
  • 1.5 cups shredded pepperjack cheese
  • 1.3333300352097 cups frozen corn kernels, thawed and drained
  • 2 ounces roasted marinated red bell peppers, drained and chopped
  • 0.5 cup chopped fresh basil
Instructions:
  • Preheat the oven to a toasty 400 degrees F (205 degrees C) and grease a 9x9x2 inch baking pan with a smidgen of butter.
  • In a medium nonstick skillet over medium-low heat, melt 1 tablespoon of butter. Add the onion and saute until tender, approximately 10 minutes. Allow to cool.
  • Combine cornmeal, flour, baking powder, sugar, salt, and baking soda in a large bowl. Add 7 tablespoons of butter and rub with your fingertips until the mixture resembles coarse meal.
  • Blend buttermilk and eggs in a bowl. Combine with dry ingredients until mixed. Fold in cheese, corn, red peppers, basil, and onion. Spread mixture into pan.
  • Bake the cornbread until it turns golden and a tester inserted in the center comes out clean, approximately for 45 minutes. Allow it to cool for 20 minutes in the pan before cutting it into squares.

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