Basil, Roasted Peppers and Monterey Jack Cornbread

Basil, Roasted Peppers and Monterey Jack Cornbread

42 Reviews 9 Pics
  • Prep

    25 m
  • Cook

    55 m
  • Ready In

    1 h 40 m
Stephanie
Recipe by  Stephanie

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 x 9 inch pan

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Directions

  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 (42)

Rate This Recipe
Kalnems
87

Kalnems

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.

BUTTERFLYGARDENER
51

BUTTERFLYGARDENER

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.

Doug Matthews
32

Doug Matthews

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

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 314 cal
  • 16%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 35.5 g
  • 11%
  • Protein
  • 9.8 g
  • 20%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

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