Basil Roasted Peppers And Monterey Jack Cornbread Recipes

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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

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.

MEXICAN CORNBREAD II



Mexican Cornbread II image

Moist, spicy cornbread that's so simple to make and tastes so good!

Provided by Bea

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 12

Number Of Ingredients 6

1 (8.5 ounce) package self-rising cornmeal
1 egg
½ cup milk
1 (8 ounce) can cream-style corn
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced green chile peppers, drained

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
  • Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
  • Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 18.4 g, Cholesterol 24.7 mg, Fat 4.2 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 470.5 mg, Sugar 1.4 g

ABSOLUTE MEXICAN CORNBREAD



Absolute Mexican Cornbread image

This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.

Provided by Judy Spence

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 cup butter, melted
1 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
½ (4 ounce) can chopped green chile peppers, drained
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
  • In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
  • Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Nutrition Facts : Calories 742.7 calories, Carbohydrate 83.6 g, Cholesterol 223.6 mg, Fat 40.9 g, Fiber 2.6 g, Protein 14.5 g, SaturatedFat 24.4 g, Sodium 1050.7 mg, Sugar 37 g

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