Basil, Roasted Peppers and Monterey Jack Cornbread Popular Recipes

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Basil, Roasted Peppers and Monterey Jack Cornbread

"I simply started adding my favored matters to primary cornbread and I came up with some thing first rate!"

Ingredients :

1/2 cup unsalted butter, chilled and cubed
1 cup chopped onion
1 3/4 cups cornmeal
1 1/4 cups all-reason flour
1/4 cup white sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 half of cups buttermilk
3 eggs
1 half of cups shredded pepperjack cheese
1 1/three cups frozen corn kernels, thawed and tired
2 ounces roasted marinated purple bell peppers, tired and chopped
1/2 cup chopped clean basil

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H40M

Preheat oven to 400 tiers F (205 levels C). Butter a 9x9x2 inch baking pan.
Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until gentle, approximately 10 minutes. Cool.
Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in massive bowl. Add 7 tablespoons butter and rub with fingertips till combination resembles coarse meal.
Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry substances and stir until blended. Mix in cheese, corn, crimson peppers, basil, and onion. Transfer to organized pan.
Bake cornbread until golden and tester inserted comes out smooth, approximately 45 mins. Cool 20 mins in pan. Cut cornbread into squares.

Notes :

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