Corn Bread with Basil, Roasted Peppers and Jack Cheese

Cooking With Rania - "Recipes with a Mexican Flavor"
KDKA Pittsburgh Today Live 1/18/2012

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader
Download Adobe Reader

Corn Bread with Basil, Roasted Peppers and Jack Cheese

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
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups buttermilk
3 large eggs
1-1/2 cups grated Monterey jack cheese
1-1/3 cups frozen corn kernels, thawed and drained
1/2 cup drained chopped roasted red peppers (from a jar)
1/2 cup chopped fresh basil

Preheat oven to 400 degrees. Butter a 9x9x2-inch baking pan.

Melt 1 tablespoon butter in a medium non-stick 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 in buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to cornmeal mixture and stir until blended. Mix in cheese, corn, red peppers and basil along with sautéed onion. Transfer to prepared pan.

Bake cornbread until golden and tester inserted in center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack.

Can be prepared 8 hours ahead. Cover loosely with foil and let stand at room temperature. If desired, reheat in 350 degree oven for 10 minutes. Cut into squares and serve.

Serves: 12

KitchenNet Inventory Close Out Sale
Copyright © 2018™