BASIL, ROASTED PEPPER and MONTEREY

BASIL, ROASTED PEPPER and MONTEREY
JACK CORNBREAD


½ cup unsalted butter, chilled and cubed
1 cup chopped onion
1-3/4 cup cornmeal
1-1/4 cup all-purpose flour
¼ cup white sugar
1 Tbsp. baking powder
1-1/2 tsp. salt
½ tsp. Baking soda
1-1/2 cups buttermilk
3 eggs
1-1/2 cups shredded pepper jack cheese
1-1/3 cups frozen corn kernels, thawed and drained
2-oz. roasted marinated red bell peppers, drained and chopped
½ cup fresh chopped basil


1. Preheat oven to 400^. Butter a 9x9x2-inch-baking pan.

2. Melt 1 Tbsp. butter in medium nonstick skillet over medium-low heat. Add onion and sauté’ until tender, about 10 minutes. Cool.

3. Mix cornmeal with flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 Tbsp. butter and rub with fingertips until mixture resembles coarse meal.

4. Whisk buttermilk and eggs in a medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onions. 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.

Yield: 12 servings.