Steps:
- Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté 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 mixture to dry ingredients and stir until blended. Mix in cheese, corn, 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. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
- Cut corn bread into squares.
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Tommy Lake
[email protected]This cornbread is a bit too dry for my taste. I think I'll try it again with more milk.
Sheku Sam
[email protected]This cornbread is a great way to use up leftover cornmeal. It's also a great side dish for a summer cookout.
TheHoboJojo
[email protected]This cornbread is delicious! It's moist and flavorful, and the cheese and peppers give it a nice kick. I will definitely be making this again.
Jullian Koi
[email protected]I love the combination of flavors in this cornbread. The basil-roasted peppers and Monterey Jack cheese are a perfect match.
Joshua Floyd
[email protected]This cornbread is a nice change of pace from traditional cornbread. The basil-roasted peppers and Monterey Jack cheese add a unique flavor that I really enjoyed.
Noyon Ray
[email protected]I've never made cornbread before, but this recipe was easy to follow and the cornbread turned out great! I'll definitely be making it again.
mary waithaka
[email protected]This cornbread is a great way to use up leftover roasted peppers. It's also a great side dish for chili or soup.
Chadnan Bhatti
[email protected]This cornbread is easy to make and it's always a crowd-pleaser. I love the way the basil-roasted peppers and Monterey Jack cheese add a pop of flavor.
Kingsley efe
[email protected]I'm not a fan of cornbread, but this recipe changed my mind. It's so moist and flavorful, and the cheese and peppers are the perfect addition.
Makai Leftridge
[email protected]This cornbread is delicious! I made it for a potluck and it was a huge hit. Everyone loved it.
TUSASIIRWE LEVIAN
[email protected]This cornbread is a bit too spicy for my taste. I think I'll try it again with less cayenne pepper.
Paxton Turner
[email protected]I followed the recipe exactly and the cornbread turned out dense and dry. I'm not sure what went wrong.
Ahmar Dilshad
[email protected]This cornbread is amazing! The flavors are so well-balanced and the texture is perfect. I will definitely be making this again.
XXSADFRXSTYXX
[email protected]I love this cornbread! It's so easy to make and it always turns out perfect. The basil-roasted peppers and Monterey Jack cheese are the perfect addition.
Muhammad ahsan Ahsan
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The cornbread is moist and flavorful, and the cheese and peppers give it a nice kick.
Rahik Gaming
[email protected]I was skeptical about the basil-roasted peppers in cornbread, but I was pleasantly surprised! They add a subtle sweetness and complexity that pairs perfectly with the savory cheese.
David James
[email protected]This cornbread is a delightful twist on a classic recipe. The basil-roasted peppers and Monterey Jack cheese add a pop of flavor and texture that make it a standout dish.