Cornbread Roasted Peppers Monterey Jack Cheese Quick Bread: Makes 12 servings
Ingredients
- 8 tablespoons chilled unsalted butter
- 1 cup chopped onion
- 1 3/4 cup yellow cornmeal
- 1 1/4 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 1/2 s salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 3 large eggs
- 1 1/2 cups (lightly packed) grated Monterey Jack cheese with jalapeno
- 1 1/3 cups frozen corn kernels, thawed, drained
- 1/2 cup drained chopped roasted red peppers from jar
- 1/2 cup chopped fresh basil
Method
Preheat oven to 400°F. Butter 9 x 9 x 2-inch baking pan. Over med. heat melt about 1 tablespoon butter in a saucepan. Add chopped onions and saute until lightly browned. Set aside and cool. Mix cornmeal, flour, sugar, baking powder, salt and baking soda together in a large bowl. Add the remaining butter and rub in with finger until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl till mixed. Add buttermilk mixture to dry ingredients and stir with a wooden spoon until mixed. Add cheese, corn, red peppers, basil and onion. Place mixture into baking pan.