Basil, Roasted Peppers, and Monterey Jack Cornbread

This cornbread is loaded with extras. Onion, pepper-jack cheese, corn, basil and roasted red peppers make this savory bread dense and delicious.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 314 Calories

Ingredients

• 3 eggs
• 1 tablespoon baking powder
• 1 cup chopped onion
• 2 ounces roasted marinated red bell peppers, drained and chopped
• 0.5 teaspoon baking soda
• 1.5 teaspoons salt
• 1.25 cups all-purpose flour
• 0.25 cup white sugar
• 0.5 cup chopped fresh basil
• 1.5 cups buttermilk
• 1.5 cups shredded pepperjack cheese
• 0.5 cup unsalted butter, chilled and cubed
• 1.75 cups cornmeal
• 1.3333300352097 cups frozen corn kernels, thawed and drained

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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