More Recipes Like Basil, Roasted Peppers and Monterey Jack Cornbread - All Recipes
 
Photo of: Mexican Style Cornbread

Mexican Style Cornbread

Submitted by: Lynn Gibson 
This buttermilk cornbread is thick with creamed corn, Cheddar cheese, fresh onion and jalapeno pepper. A melted Cheddar crust tops it off. 
Photo of: Cornbread Muffins I

Cornbread Muffins I

Submitted by: Lisa K 
These sweet muffins incorporate corn kernels as well as corn meal for a bigger corn taste. 
Photo of: Peppers Roasted with Garlic, Basil and Tomatoes

Peppers Roasted with Garlic, Basil and Tomatoes

Submitted by: amanda1432 
Home Town: Hopewell Junction, New York, USA
Living In: Baltimore, Maryland, USA
This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon. 
Photo of: Healthier Grandmother's Buttermilk Cornbread

Healthier Grandmother's Buttermilk Cornbread

Submitted by: MakeItHealthy 
Grandmother's traditional sweet and moist cornbread is made healthier by using low-fat diary products, reducing the sugar, and adding whole corn. 
Photo of: Mexican Cornbread II

Mexican Cornbread II

Submitted by: Bea 
This savory bread is made easy with a shortcut using cornbread mix with creamed corn. Jalapeno peppers and Monterey Jack cheese give this tasty bread an unmistakable South-of-the-Border flair. 
Photo of: Maryanne's Cornbread

Maryanne's Cornbread

Submitted by: Maryanne 
This sweet cornbread starts with baking mix, cornmeal and corn kernels are added to make a fluffy bread to serve with almost anything. 
Photo of: Ruby's Special Cornbread

Ruby's Special Cornbread

Submitted by: Mitzi Lyons 
This zesty cornbread gets its flair from jalapenos, onion, garlic and bell peppers. Grated cheese adds a nice creaminess to the otherwise nubby texture. 
Photo of: Hazel's Pumpkin Cornbread

Hazel's Pumpkin Cornbread

Submitted by: HazelW 
I was wondering what to do with the last cup of pumpkin puree that wouldn't fit into my freezer container, and a voice in my head said 'put it in cornbread!' I must have a Muse because this is better than my cornbread has ever been. If your pumpkin is on the wet side, reduce the buttermilk a bit. It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal. This can also be baked in a greased cake pan (9-inch square) at 400 degrees F. 
Photo of: Cornbread Muffins II

Cornbread Muffins II

Submitted by: CHRISW 
A more savory muffin that freezes nicely, this version features tangy buttermilk as well. 
Photo of: Absolute Mexican Cornbread

Absolute Mexican Cornbread

Submitted by: Judy Spence 
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. 
 
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