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| Basil, Roasted Peppers and Monterey Jack Cornbread |
"I just started out adding my favored things to fundamental cornbread and I got here up with something tremendous!"
Ingredients :
- half cup unsalted butter, chilled and cubed
- 1 cup chopped onion
- 1 three/4 cups cornmeal
- 1 1/4 cups all-reason flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1 half of teaspoons salt
- half teaspoon baking soda
- 1 half of cups buttermilk
- three eggs
- 1 half of cups shredded pepperjack cheese
- 1 1/3 cups frozen corn kernels, thawed and drained
- 2 ounces roasted marinated purple bell peppers, tired and chopped
- half cup chopped clean basil
Instructions :
| Prep : 25M | Cook : 12M | Ready in : 1H40M |
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- Preheat oven to four hundred degrees F (205 levels C). Butter a 9x9x2 inch baking pan.
- Melt 1 tablespoon butter in medium nonstick skillet over medium-low warmness. Add onion and saute till gentle, about 10 mins. 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 aggregate resembles coarse meal.
- Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk combination to dry elements and stir until blended. Mix in cheese, corn, purple peppers, basil, and onion. Transfer to prepared pan.
- Bake cornbread till golden and tester inserted comes out smooth, approximately 45 mins. Cool 20 mins in pan. Cut cornbread into squares.
Notes :
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