Basil Roasted Peppers And Monterey Jack Cornbread Recipes

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BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD



Basil, Roasted Peppers and Monterey Jack Cornbread image

I just started adding my favorite things to basic cornbread and I came up with something great!

Provided by Stephanie

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g

CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE



Corn Bread with Basil, Roasted Red Peppers and Monterey Jack Cheese image

Categories     Bread     Cheese     Pepper     Bake     Basil     Cornmeal     Corn     Bon Appétit

Yield Serves 12

Number Of Ingredients 14

8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 cup chopped onion
1 3/4 cups yellow cornmeal
1 1/4 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons 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 jalapeños (about 6 ounces)
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

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.

CORNBREAD W. BASIL, ROASTED RED PEPPERS, MONTEREY JACK CHEESE



Cornbread W. Basil, Roasted Red Peppers, Monterey Jack Cheese image

Make and share this Cornbread W. Basil, Roasted Red Peppers, Monterey Jack Cheese recipe from Food.com.

Provided by yooper

Categories     Quick Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 14

8 tablespoons chilled unsalted butter, cut into 1/2 inch pieces
1 cup chopped onion
1 3/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups lightly packed grated jalapeno jack cheese (about 6 ounces)
1 1/3 cups frozen corn kernels, thawed, drained
1/2 cup drained chopped roasted red pepper, from jar
1/2 cup chopped fresh basil

Steps:

  • Preheat oven to 400.
  • Butter 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 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.
  • Cut corn bread into squares.

Nutrition Facts : Calories 364.8, Fat 17.3, SaturatedFat 9.9, Cholesterol 104.4, Sodium 777.4, Carbohydrate 42.5, Fiber 2.8, Sugar 7.8, Protein 11.6

BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD



Basil, Roasted Peppers and Monterey Jack Cornbread image

I just started adding my favorite things to basic cornbread and I came up with something great!

Provided by Allrecipes Member

Categories     Cornbread

Time 1h40m

Yield 12

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g

BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD



Basil, Roasted Peppers and Monterey Jack Cornbread image

I just started adding my favorite things to basic cornbread and I came up with something great!

Provided by Allrecipes Member

Categories     Cornbread

Time 1h40m

Yield 12

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g

CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND JACK CHEESE



Corn Bread With Basil, Roasted Red Peppers and Jack Cheese image

The ultimate corn bread. A Navajo classic gets gussied up with chilies, jalapeno pepper jack cheese and roasted red peppers. From Bon Appetit magazine Nov 1997.

Provided by Bren in LR

Categories     Breads

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 14

8 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup chopped onion
1 3/4 yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups lightly packed grated monterey jack pepper cheese (about 6 ounces)
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

Steps:

  • Preheat oven to 400 degrees F. Butter 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 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 degree F oven 10 minutes.).
  • Cut corn bread into squares.

Nutrition Facts : Calories 340, Fat 18.4, SaturatedFat 10.9, Cholesterol 107.5, Sodium 750.6, Carbohydrate 34, Fiber 1.8, Sugar 8.5, Protein 11.8

BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD



Basil, Roasted Peppers and Monterey Jack Cornbread image

I just started adding my favorite things to basic cornbread and I came up with something great!

Provided by Allrecipes Member

Categories     Cornbread

Time 1h40m

Yield 12

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g

BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD



Basil, Roasted Peppers and Monterey Jack Cornbread image

I just started adding my favorite things to basic cornbread and I came up with something great!

Provided by Stephanie

Categories     Cornbread

Time 1h40m

Yield 12

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 35.5 g, Cholesterol 85.7 mg, Fat 15.4 g, Fiber 2.4 g, Protein 9.8 g, SaturatedFat 8.5 g, Sodium 623.7 mg, Sugar 7.2 g

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