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Basil, Roasted Peppers and Monterey Jack Cornbread

Basil, Roasted Peppers and Monterey Jack Cornbread

Name: Basil, Roasted Peppers and Monterey Jack Cornbread
Prep time: 25 min
Cook time: 55 min
Total time: 100 min
Yield: 1 - 9 x 9 inch pan
Ingredients: ½ cup unsalted butter, chilled and cubed; 1 cup chopped onion; 1 ¾ cups cornmeal; 1 ¼ cups all-purpose flour; ¼ cup white sugar; 1 tablespoon baking powder; 1 ½ teaspoons salt; ½ teaspoon baking soda; 1 ½ cups buttermilk; 3 large eggs eggs; 1 ½ cups shredded pepperjack cheese; 1 ⅓ cups frozen corn kernels, thawed and drained; 2 ounces roasted marinated red bell peppers, drained and chopped; ½ cup chopped fresh basil

Rating: 4.33 stars

58 Ratings
47 Reviews
10 Photos

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

By Stephanie

Recipe Summary

prep:

25 mins

cook:

55 mins

additional:

20 mins

total:

1 hr 40 mins

Servings:

Yield:

1 - 9 x 9 inch pan

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.

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Step 2

Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
Step 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.
Step 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.
Step 5

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:

313.8 calories; 9.8 g protein; 35.5 g carbohydrates; 85.7 mg cholesterol; 623.7 mg sodium. Full Nutrition

Reviews (47)

Most helpful positive review

Kalnems

05/29/2006

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 and it came out wonderfully. Read More

Helpful

(93)

Most helpful critical review

EMILYKFRANK

06/22/2003

it has a lot of flavor but is somewhat dry. Read More

Helpful

(14)

58 Ratings

5 star values: 33
4 star values: 15
3 star values: 7
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Kalnems

05/29/2006

Helpful

(93)

BUTTERFLYGARDENER

11/10/2003

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. Read More

Helpful

(51)

Doug Matthews

01/10/2004

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 Read More

Helpful

(33)

Melon03

11/03/2003

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! Read More

Helpful

(23)

ROWANBIRDI

06/21/2003

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)! Read More

Helpful

(21)

naples34102

09/20/2011

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. 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." Read More

Helpful

(15)

BICKLEY

06/21/2003

Outstanding with Low Country Shrimp Boil; not dry at all. Read More

Helpful

(15)

EMILYKFRANK

06/21/2003

it has a lot of flavor but is somewhat dry. Read More

Helpful

(14)

Gitano

03/30/2011

I followed the recipe to a "T"! and...... you do NOT NEED TO TWEAK THIS RECIPE! holy cannoli but it is fabulous the way it is! The only thing I did was half the recipe as it was just me enjoying it! I want to THANK Doug Matthews for putting me onto this recipe! I am simply bowled over by how good it is!!! (Thanks Doug!) Note as per another reviewer the entire batch will not fit into a 9x9 pan I used a 9x9 but HALVED the recipe and it fit perfectly so you will definitely need a larger pan if making the batch as stated in the recipe. Next time I am making muffins though - mmmmmm this really is a yummy savoury cornbread that I am glad was given to me!;) Edit I made these again (March 30th) but baked them in muffin tins if anyone is contemplating that it took 15 minutes for mine to be done OMG still the same awesome taste!:D Clear winner here of a recipe...:) Read More

Helpful

(14)

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Nutritional Information

Basil, Roasted Peppers and Monterey Jack Cornbread

Servings Per Recipe: 12
Calories: 313.8

% Daily Value *

protein: 20 %

carbohydrates: 12 %

exchange other carbs:

dietary fiber: 10 %

sugars:

fat: 24 %

saturated fat: 43 %

cholesterol: 29 %

vitamin a iu: 18 %

niacin equivalents: 23 %

vitamin b6: 9 %

vitamin c: 8 %

folate: 12 %

calcium: 21 %

iron: 10 %

magnesium: 13 %

potassium: 6 %

sodium: 25 %

thiamin: 21 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Basil, Roasted Peppers and Monterey Jack Cornbread

1 of 47

All Reviews

Kalnems

05/29/2006

Helpful

(93)

BUTTERFLYGARDENER

11/10/2003

Helpful

(51)

Doug Matthews

01/10/2004

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

Helpful

(33)

Melon03

11/03/2003

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!

Helpful

(23)

ROWANBIRDI