Best Buttermilk Cornbread With Monterey Jack Cheese Recipes
ABSOLUTE MEXICAN CORNBREAD
This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.
Provided by Judy Spence
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
- In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Nutrition Facts : Calories 742.7 calories, Carbohydrate 83.6 g, Cholesterol 223.6 mg, Fat 40.9 g, Fiber 2.6 g, Protein 14.5 g, SaturatedFat 24.4 g, Sodium 1050.7 mg, Sugar 37 g
CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE
Steps:
- Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
- Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. 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.
- Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
- Cut corn bread into squares.
BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD
I just started adding my favorite things to basic cornbread and I came up with something great!
Provided by Stephanie
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- 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.
- 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.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g
CORNBREAD W. BASIL, ROASTED RED PEPPERS, MONTEREY JACK CHEESE
Make and share this Cornbread W. Basil, Roasted Red Peppers, Monterey Jack Cheese recipe from Food.com.
Provided by yooper
Categories Quick Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Butter 9x9x2-inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat.
- Add onion and saute until tender, about 10 minutes.
- Cool.
- Mix cornmeal and next 5 ingredients in large bowl.
- Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal.
- 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.
- Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes.
- Cool 20 minutes in pan on rack.
- Cut corn bread into squares.
Nutrition Facts : Calories 364.8, Fat 17.3, SaturatedFat 9.9, Cholesterol 104.4, Sodium 777.4, Carbohydrate 42.5, Fiber 2.8, Sugar 7.8, Protein 11.6
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