Basil, Roasted Peppers and Monterey Jack Cornbread Popular Recipes
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| Basil, Roasted Peppers and Monterey Jack Cornbread |
"I simply began including my favorite matters to simple cornbread and I came up with something splendid!"
Ingredients :
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup chopped onion
- 1 3/four cups cornmeal
- 1 1/4 cups all-reason flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1 half 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 tired
- 2 ounces roasted marinated red bell peppers, tired and chopped
- 1/2 cup chopped clean basil
Instructions :
| Prep : 25M | Cook : 12M | Ready in : 1H40M |
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- Preheat oven to four hundred degrees F (205 ranges C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low warmness. Add onion and saute till gentle, about 10 minutes. Cool.
- Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in huge bowl. Add 7 tablespoons butter and rub with fingertips until combination resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry substances and stir until blended. Mix in cheese, corn, pink peppers, basil, and onion. Transfer to organized pan.
- Bake cornbread until golden and tester inserted comes out easy, approximately 45 mins. Cool 20 minutes in pan. Cut cornbread into squares.
Notes :
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