Prepare to elevate your bread game with a twist that’s bound to captivate your taste buds. This Basil, Roasted Peppers, and Monterey Jack Cornbread is a delightful symphony of flavors that transforms the classic into a culinary masterpiece. Speckled with fragrant basil, roasted peppers, and gooey Monterey Jack cheese, it’s a creation that transcends expectations.
This cornbread is a fusion of the familiar and the unexpected, where sweet meets savory, and where every bite reveals a harmonious blend of tastes and textures. Whether enjoyed as a standalone treat or paired with your favorite soup, this bread is bound to leave an indelible mark on your palate. So, let’s embark on a journey to discover the delightful world of Basil, Roasted Peppers, and Monterey Jack Cornbread, where each slice is a delicious surprise waiting to be savored. 🍞🌿🧀
Ingredients:
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup chopped onion
- 1 3/4 cups cornmeal
- 1 1/4 cups self-rising flour
- 1/4 cup white sugar
- 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 ounces roasted marinated red bell peppers, drained and chopped
- 1/2 cup chopped fresh basil
Directions:
- Preheat oven to 400 degrees F. Grease a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in a medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
- Mix cornmeal with the flour and sugar in a large bowl. Add 7 tablespoons butter and cut in with a pastry blender until the mixture resembles coarse meal.
- 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 onion.
- Transfer to prepared pan. Bake cornbread until golden and tester inserted in the middle comes out clean, about 45 minutes.
- Cool for 20 minutes in the pan. Cut cornbread into squares.