Cornbread W. Basil, Roasted Red Peppers, Monterey J

Name: Cornbread W. Basil, Roasted Red Peppers, Monterey Jack Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons chilled unsalted butter, cut into 1/2 inch pieces; 1 cup chopped onion; 1 3/4 cups yellow cornmeal; 1 1/4 cups all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1 1/2 teaspoons salt; 1/2 teaspoon baking soda; 1 1/2 cups buttermilk; 3 large eggs; 1 1/2 cups lightly packed grated jalapeno jack cheese (about 6 ounces); 1 1/3 cups frozen corn kernels, thawed, drained; 1/2 cup drained chopped roasted red pepper, from jar; 1/2 cup chopped fresh basil

Servings: persons

8 tablespoons chilled unsalted butter, cut into 1/2 inch pieces
1 cup chopped onion
1 3/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups lightly packed grated jalapeno jack cheese (about 6 ounces)
1 1/3 cups frozen corn kernels, thawed, drained
1/2 cup drained chopped roasted red pepper, from jar
1/2 cup chopped fresh basil

1
Preheat oven to 400.
2
Butter 9x9x2-inch baking pan.
3
Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat.
4
Add onion and saute until tender, about 10 minutes.
5
Cool.
6
Mix cornmeal and next 5 ingredients in large bowl.
7
Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal.
8
Whisk buttermilk and eggs in medium bowl to blend.
9
Add buttermilk mixture to dry ingredients and stir until blended.
10
Mix in cheese, corn, red peppers, basil and onion.
11
Transfer to prepared pan.
12
Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes.
13
Cool 20 minutes in pan on rack.
14
Cut corn bread into squares.

1476

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: 8 tablespoons chilled unsalted butter, cut into 1/2 inch pieces, 1 cup chopped onion, 1 3/4 cups yellow cornmeal, 1 1/4 cups all-purpose flour, and more.

Yes, Cornbread W. Basil, Roasted Red Peppers, Monterey Jack Cheese 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!

Cornbread W. Basil, Roasted Red Peppers, Monterey Jack Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions