Best Cornbread W Basil Roasted Red Peppers Monterey Jack Cheese Recipes

SPICY ROASTED RED PEPPER AND CHEESE CORN BREADS

Steps:

• Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the sugar. In a large bowl whisk together the eggs, the buttermilk, the butter, the chilies, and the corn, add the cornmeal mixture, and stir the batter until it is just combined. Stir in the roasted peppers, the Monterey Jack, and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake the breads in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

CORNBREAD W. BASIL, ROASTED RED PEPPERS, MONTEREY JACK CHEESE

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.

ABSOLUTE MEXICAN CORNBREAD

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.

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.