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My review
Basil, Roasted Peppers and Monterey Jack Cornbread
Stephanie
"I just started adding my favorite things to basic cornbread and I came up with something great!"
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Ingredients
1 h 40 m servings 314 calsOriginal recipe yields 12 servings (1 - 9 x 9 inch pan)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
- 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.
- 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.
- Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.
Nutrition Facts
Per Serving: 314 calories; 15.4 g fat; 35.5 g carbohydrates; 9.8 g protein; 86 mg cholesterol; 624 mg sodium. Full nutrition
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Reviews
Read all reviews 4758 Ratings
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Most helpful positive review
5/29/2006
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, ...
Most helpful critical review
7/3/2000
it has a lot of flavor but is somewhat dry.
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5/29/2006
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, ...
10/22/2002
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 any...
3/6/2000
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
9/26/2001
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!
9/24/2000
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 (t...
9/20/2011
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....