Basil, Roasted Peppers and Monterey Jack Cornbread Recipe
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Basil, Roasted Peppers and Monterey Jack Cornbread

By: Stephanie  
"I just started adding my favorite things to basic cornbread and I came up with something great!"

Rating: This weblink has been rated 29 times with an average star rating of 4.2 Read Reviews (22)

Rate/Review | 2,090 people have saved this

Prep Time:
25 Min
Cook Time:
55 Min
Ready In:
1 Hr 40 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 x 9 inch pan
 

Ingredients

  • 1/2 cup unsalted butter, chilled and cubed
  • 1 cup chopped onion
  • 1 3/4 cups cornmeal
  • 1 1/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 tablespoon baking powder
  • 1 1/2 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 drained
  • 2 ounces roasted marinated red bell peppers, drained and chopped
  • 1/2 cup chopped fresh basil

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
  2. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
  3. 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.
  4. 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.
  5. Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 314 | Total Fat: 15.4g | Cholesterol: 93mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by BUTTERFLYGARDENER 
This was delicious. I had company and recieved lots of compliments. It did, however, take... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2006 by Kalnems 
Delicious. I actually used two boxes of pre-made cornbread mix per the box directions (rather... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by Doug Matthews Supporting Member (Click to learn more about Supporting Membership)
This is almost a side dish in itself. Lots of ingredients for kids to help mix and what a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2003 by Melon03 
I absolutely loved it--I substituted yoghurt for buttermilk and didn't have "fresh" basil, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2003 by ROWANBIRDI 
We operate a parrot sanctuary (www.rescueme.org) and parrots love corn bread; corn and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2003 by EMILYKFRANK 
it has a lot of flavor but is somewhat dry. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2003 by BICKLEY 
Outstanding with Low Country Shrimp Boil; not dry at all. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2003 by PAWISMOM 
I really did enjoy the final product but it took a little longer to make than I like for a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2003 by Luvs2Cook! 
I loved this -- the other 3 people in my family didn't! I think it's because they are used to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2004 by Recipe Collector 
I came across this recipe about two years ago and it remains my favorite cornbread recipe. I'm... MORE

 
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