Corn Bread With Roasted Red Peppers and Basil

Corn Bread With Roasted Red Peppers and Basil

Ingredients

• 1 stick chilled unsalted butter, cut into 8 pieces (8 tablespoons)
• 1 cup onion, finely chopped
• 1 3/4 cups yellow cornmeal
• 1 1/2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 3 large eggs
• 1 1/2 cups grated Monterey Pepper Jack cheese, lightly packed
• 1 1/2 cups fresh or canned corn, drained
• 1/2 cup roasted red peppers, drained and chopped
• 1/2 cup chopped fresh basil

Instructions

Preheat oven to 400 degrees. Liberally butter a 9 by 13 inch pyrex baking dish and set aside. Cook onions in 1 tablespoon unsalted butter for 10 minutes and cool. In one bowl put cheese, corn, red peppers and basil. In another bowl mix together cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk together eggs and buttermilk and stir into cornmeal mixture. Combine this mixture with the cheese mixture and pour into prepared pan. Bake for 40 minutes. Let stand for 20 minutes before serving.