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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

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

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(93)

Most helpful critical review

Rating: 3 stars
06/22/2003
it has a lot of flavor but is somewhat dry. Read More
(14)
58 Ratings
  • 5 star values: 33
  • 4 star values: 15
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
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
(93)
Rating: 4 stars
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
(51)
Rating: 5 stars
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
(33)
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Rating: 5 stars
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
(23)
Rating: 5 stars
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
(21)
Rating: 4 stars
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
(15)
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Rating: 5 stars
06/21/2003
Outstanding with Low Country Shrimp Boil; not dry at all. Read More
(15)
Rating: 3 stars
06/21/2003
it has a lot of flavor but is somewhat dry. Read More
(14)
Rating: 5 stars
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
(14)