I simply started incorporating my favorites into plain cornmeal, and the result was fantastic!
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – x inch pan |
Ingredients
- 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
Instructions
- 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 | 314 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 624 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This is the best cornbread I’ve ever made!!
Made this recipe tonight to go as a side for chili and it was awesome. Used muffin tins and they only took about 20 minutes to bake.
Will decidedly make this bread again. Very savory and substantial. I noticed one review said they were time consuming to make but we omitted the roasted bell pepper because we didn’t have the time. I think they would be rather involved if we hadn’t. We substituted the corn, and cheese and they were still so good. Also noticed a review stating they were dry but we didn’t have that problem at all. Possibly because we used canned whole kernel corn rather than frozen. Lastly, we switched the cheese to cheddar. My 12 yo daughter was making them and used cooks discretion 🙂
Very good! I also added some shredded cheddar cheese. Everyone always asks me for the recipe when i make this. Goes great with chili.
We made this tonight we used Bob’s Red Mill 1:1 GF flour, cut the basil, only because I did not have enough fresh to make the 1/2 cup, so used fresh chopped parsley, also used 1/2 montery jack and 1/2 pepper jack montery jack. OMG it is FANTASTIC. We are having it wish King Crab and green beans for my 55 th Birthday dinner! So, two HUGE thumbs,up. Not sure what people are talking about, dry, no way, moist as can be, not enough flavour, na uh, perfect! can taste the peppers and the corn, we used canned peaches and cream! This is a keeper, and those are my hubbies words! Thanks for a great addition to our collection!
Very disappointed. This sounded good & should’ve had great taste with the pepperjack cheese and basil, but it was blah. It took forever it seemed to make compared to other cornbreads. Also the name says Monterey Jack cornbread, but there isn’t any Monterey Jack cheese in it, just pepper jack. Won’t bother with this again.
I too used 2 boxes of Jiffy mix and then followed the recipe. The basil really didn’t fit in with the pepper jack cheese and corn. They did make a very pretty muffin, though. Thanks for an easy to assemble recipe, though.
Makes a dense, very flavorful cornbread. I used fresh corn instead of frozen…yummy! My husband really liked it too, and he is extremely picky. This one is a keeper.
Stealing a line from Rachael Ray “These are Yum-O” cornbread muffins. My family is not a huge cornbread eater, but with certain foods they tolerate it. They didn’t have to tolerate this recipe, they inhaled them. I know it was because of the roasted marinated red peppers, basil and Pepperjack cheese. I greased my mini muffin pans and baked them for about 12-15 minutes and it yielded 42 mini muffins. This was way too many for my family, so I bagged up a large portion of them and put them in the freezer for another day. I served these with ‘Waistline Friendly Turkey Chili’ as suggested from Saveur….. in lisa’s morning post “What’s for dinner…..”. We had a delicious meal that everyone enjoyed.
I skipped the corn and followed the rest of the recipe with no changes. They’re beautiful, fragrant, “confetti-like” muffins with loads of great flavor. The basil in particular, leaves its mark. The pepperjack cheese, however, was not as predominant as I would have expected, either in taste or appearance. I baked this as muffins – one half recipe without the corn yielded 6 traditional-sized muffins. This recipe cerrtainly gives new meaning and flair to the word “cornbread.”
This is the third time I have made this, and I’m always surprised at how good it is. It’s rich and full of flavor, NOT my mother’s cornbread, that’s for sure! This recipe makes 2 8″ x 8″ pans, one for this meal, and one leftover. Thanks!
I have made these two or three times now and absolutely love them! I make them in oversized muffin tins. They are a lot of work, but worth the time. Try them!
Very good… nice with soup on a cold winter day.
This was great. Followed it almost exactly, but I did use the Jiffy cornbread mix and make muffins. It doesn’t need the extra cheese on top, in my opinion. And it’s best served warm out of the oven, just make sure to wait a bit so that they will come out whole from the muffin tins. Heating them up later didn’t work quite as well.
I love this cornbread! I’ve been making it for several years, and it never fails. I’ve used different kinds of cheese, fresh off the cob and frozen corn, fresh and jarred peppers,and it always turn out great. It even reheats nicely in the oven. Yum! This one’s a keeper.
This was good, loved the basil, but I ended up baking it in a 9X13 pan and had a lot of it leftover, cuz I am the only one who likes cornbread in my family. So I shared the leftovers with my friends.
A quick and easy way to make these is to use two boxes of corn muffin mix (I prefer Jiffy) and follow the directions on the box for the egg & milk (sub. buttermilk, if you have it!) you may then use the recipie suggestions for the sauteed onion, sugar, cheese, basil and red pepper. I usually use a small can or two of diced green chilis instead of basil. You can throw in a 1/4 cup of melted butter for a flavor boost, but no need for 1/2 a cup! I drain a can of corn and add the kernals to the mix and you don’t need the TB of baking soda, but you can add one tsp. if you want higher muffin peaks. I use a combination of cheddar & jack cheese and also sprinkle some cheese on top before baking. This is enough muffins for a crowd, you should yeild 24+. FYI, they freeze very well, too. You may also bake this in a large loaf pan, well greased and will take about 45 min. to bake @ 350 degrees. If you bake in a loaf pan, bake for 15 min. and then sprinkle the cheese on top & finish baking, or the cheese gets over-browned. This version always gets rave reviews from friends & family and is excellent on a chilly day with a steaming bowl of chili or tortilla soup! Enjoy!
Excellent!! Wouldn’t change a thing-everyone loved it! This will be my standard cornbread recipe from now on!
This was delicious! I didn’t have buttermilk so I just made some with vinegar and whole milk in the microwave. I also forgot to add the corn (so we used it as a side dish!). Still came out great!!
I followed the recipe to a “T”! and…… you do NOT NEED TO TWEAK THIS RECIPE! holy cannoli but it is fabulous the way it is! The only thing I did was half the recipe as it was just me enjoying it! I want to THANK Doug Matthews for putting me onto this recipe! I am simply bowled over by how good it is!!! (Thanks Doug!) **Note, as per another reviewer, the entire batch will not fit into a 9×9 pan, I used a 9×9 but HALVED the recipe and it fit perfectly, so you will definitely need a larger pan if making the batch as stated in the recipe. Next time I am making muffins though – mmmmmm, this really is a yummy, savoury cornbread that I am glad was given to me! 😉 ***Edit~ I made these again (March 30th) but baked them in muffin tins, if anyone is contemplating that, it took 15 minutes for mine to be done, OMG, still the same awesome taste! 😀 Clear winner here of a recipe… 🙂
WOW, a new twist on cornbread! I made half this recipe into muffins and got 12 nice size muffins. I also used an entire 2 oz. jar of pimentos, which after all are red bell peppers, in my half recipe. I can’t imagine using half that amount. I baked my muffins about 16-17 minutes. This recipe is a little time consuming, at least for me, but if you have the time, give this a try. It’s a new and different way to enjoy cornbread.