Stealing a line from Rachael Ray “These are Yum-O” cornbread muffins. My family is not a huge cornbread eater, but with certain foods they tolerate it. They didn’t have to tolerate this recipe, they inhaled them. I know it was because of the roasted marinated red peppers, basil and Pepperjack cheese. I greased my mini muffin pans and baked them for about 12-15 minutes and it yielded 42 mini muffins. This was way too many for my family, so I bagged up a large portion of them and put them in the freezer for another day. I served these with ‘Waistline Friendly Turkey Chili’ as suggested from Saveur….. in lisa’s morning post “What’s for dinner…..”. We had a delicious meal that everyone enjoyed.

This is the third time I have made this, and I'm always surprised at how good it is. It's rich and full of flavor, NOT my mother's cornbread, that's for sure! This recipe makes 2 8" x 8" pans, one for this meal, and one leftover. Thanks!

I have made these two or three times now and absolutely love them! I make them in oversized muffin tins. They are a lot of work, but worth the time. Try them!

Very good... nice with soup on a cold winter day.

This was great. Followed it almost exactly, but I did use the Jiffy cornbread mix and make muffins. It doesn't need the extra cheese on top, in my opinion. And it's best served warm out of the oven, just make sure to wait a bit so that they will come out whole from the muffin tins. Heating them up later didn't work quite as well.

I love this cornbread! I've been making it for several years, and it never fails. I've used different kinds of cheese, fresh off the cob and frozen corn, fresh and jarred peppers,and it always turn out great. It even reheats nicely in the oven. Yum! This one's a keeper.

This was good, loved the basil, but I ended up baking it in a 9X13 pan and had a lot of it leftover, cuz I am the only one who likes cornbread in my family. So I shared the leftovers with my friends.

A quick and easy way to make these is to use two boxes of corn muffin mix (I prefer Jiffy) and follow the directions on the box for the egg & milk (sub. buttermilk, if you have it!) you may then use the recipie suggestions for the sauteed onion, sugar, cheese, basil and red pepper. I usually use a small can or two of diced green chilis instead of basil. You can throw in a 1/4 cup of melted butter for a flavor boost, but no need for 1/2 a cup! I drain a can of corn and add the kernals to the mix and you don't need the TB of baking soda, but you can add one tsp. if you want higher muffin peaks. I use a combination of cheddar & jack cheese and also sprinkle some cheese on top before baking. This is enough muffins for a crowd, you should yeild 24+. FYI, they freeze very well, too. You may also bake this in a large loaf pan, well greased and will take about 45 min. to bake @ 350 degrees. If you bake in a loaf pan, bake for 15 min. and then sprinkle the cheese on top & finish baking, or the cheese gets over-browned. This version always gets rave reviews from friends & family and is excellent on a chilly day with a steaming bowl of chili or tortilla soup! Enjoy!

Excellent!! Wouldn't change a thing-everyone loved it! This will be my standard cornbread recipe from now on!

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."