Description
I just started adding my favorite things to basic cornbread and I came up with something great!
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 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
Instructions
- Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
- 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.
Prep Time: 25 mins
Cook Time: 55 mins
Total Time: 1 hr 40 mins
Servings: 12