Corn Bread With Basil, Red Peppers And Monterey
- 8 Tbsp. chilled unsalted butter, cut into 1/2-inch pieces
- 1 c. chopped onion
- 1 3/4 c. yellow cornmeal
- 1 1/4 c. all-purpose flour
- 1/4 c. sugar
- 1 Tbsp. baking powder
- 1 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 1/2 c. buttermilk
- 3 large eggs
- 1 1/2 c. Saco jalapeno Monterey Jack
- 1/2 c. drained roasted red peppers
- 1/2 c. chopped fresh basil
- Preheat oven to 400u0b0. Butter 9 x 9 x 2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saut until tender, about 10 minutes. Cool. Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk to dry ingredients and stir until blended. Mix in red peppers, basil and onion. Transfer to prepared pan. Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. Cut corn bread into squares.
butter, onion, yellow cornmeal, flour, sugar, baking powder, salt, baking soda, buttermilk, eggs, jalapeno monterey, red peppers, fresh basil
Taken from www.cookbooks.com/Recipe-Details.aspx?id=73280 (may not work)