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

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

Provided by yooper

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 14

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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

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.