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

Basil, Roasted Peppers and Monterey Jack Cornbread

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 9 inch pan Change Servings
  • PREP

    25 mins
  • COOK

    55 mins

    1 hr 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 29, 2006

Delicious. I actually used two boxes of pre-made cornbread mix per the box directions (rather than making from scratch), and added all of the remaining ingredients, baked at 400 for 25 minutes, and it came out wonderfully.

Most Helpful Critical Review
Jun 21, 2003

it has a lot of flavor but is somewhat dry.

Nov 10, 2003

This was delicious. I had company and recieved lots of compliments. It did, however, take FOREVER to make, and I am not usually one to complain about the length of time it takes to prepare anything. Another note: put it in the refrigerator. Mine spoiled within a day and a half.

Jan 10, 2004

This is almost a side dish in itself. Lots of ingredients for kids to help mix and what a final result. It goes to a lot of "Pot Luck" dinners with us

Nov 03, 2003

I absolutely loved it--I substituted yoghurt for buttermilk and didn't have "fresh" basil, but I baked the cornbread in a giant cast iron skillet and it was terrific! My 10-year-old even ate it!

Jun 21, 2003

We operate a parrot sanctuary ( and parrots love corn bread; corn and peppers. We often bake cornbread for them with pepper. This was a huge hit. We added habanero peppers (their fav)!

Sep 20, 2011

I skipped the corn and followed the rest of the recipe with no changes. They're beautiful, fragrant, "confetti-like" muffins with loads of great flavor. The basil in particular, leaves its mark. The pepperjack cheese, however, was not as predominant as I would have expected, either in taste or appearance. I baked this as muffins - one half recipe without the corn yielded 6 traditional-sized muffins. This recipe cerrtainly gives new meaning and flair to the word "cornbread."

Jun 21, 2003

Outstanding with Low Country Shrimp Boil; not dry at all.


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 624 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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