Corn Bread With Basil, Roasted Red Peppers and Jack Cheese

 

Ingredients for 9 servings:
1. 8 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2. 1 cup chopped onion
3. 1 3/4 yellow cornmeal
4. 1 1/4 cups all-purpose flour
5. 1/4 cup sugar
6. 1 tablespoon baking powder
7. 1 1/2 teaspoons salt
8. 1/2 teaspoon baking soda
9. 1 1/2 cups buttermilk
10. 3 large eggs
11. 1 1/2 cups lightly packed grated monterey jack pepper cheese (about 6 ounces)
12. 1 1/3 cups frozen corn kernels, thawed, drained
13. 1/2 cup drained chopped roasted red peppers from jar
14. 1/2 cup chopped fresh basil

Directions:
1. Preheat oven to 400 degrees F. 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.
2. 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.
3. 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 degree F oven 10 minutes.).
4. Cut corn bread into squares.

Enjoy your meal!

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