Basil, Roasted Peppers And Monterey Jack Cornbread

Name: Basil, Roasted Peppers And Monterey Jack Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, chilled and cubed; 1 cup chopped onion; 1 3/4 cups cornmeal; 1 1/4 cups all-purpose flour; 1/4 cup white sugar; 1 tablespoon baking powder; 1 1/2 teaspoons salt; 1/2 teaspoon baking soda; 1 1/2 cups buttermilk; 3 eggs; 1 1/2 cups shredded pepperjack cheese; 1 1/3 cups frozen corn kernels, thawed and drained; 2 ounces roasted marinated red bell peppers, drained and chopped; 1/2 cup chopped fresh basil

Servings: persons

1/2 cup unsalted butter, chilled and cubed
1 cup chopped onion
1 3/4 cups cornmeal
1 1/4 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 eggs
1 1/2 cups shredded pepperjack cheese
1 1/3 cups frozen corn kernels, thawed and drained
2 ounces roasted marinated red bell peppers, drained and chopped
1/2 cup chopped fresh basil

1
Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
2
Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
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.
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.
5
Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.

1474

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup unsalted butter, chilled and cubed, 1 cup chopped onion, 1 3/4 cups cornmeal, 1 1/4 cups all-purpose flour, and more.

Yes, Basil, Roasted Peppers And Monterey Jack Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!