"I just started adding my favorite things to basic cornbread and I came up with something great!" — Stephanie
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unsalted butter, chilled and cubed
1 3/4 cups
1 1/4 cups
1 1/2 teaspoons
1 1/2 cups
1 1/2 cups
shredded pepperjack cheese
1 1/3 cups
frozen corn kernels, thawed and drained
roasted marinated red bell peppers, drained and chopped
chopped fresh basil
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.
it has a lot of flavor but is somewhat dry.
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.
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
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!
We operate a parrot sanctuary (www.rescueme.org) 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)!
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."
Outstanding with Low Country Shrimp Boil; not dry at all.
* Percent Daily Values are based on a 2,000 calorie diet.
Basil, Roasted Peppers and Monterey Jack Cornbread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 139
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