Corn Bread With Basil, Red Peppers And Monterey
A flavorful corn bread packed with fresh basil, roasted red peppers, and Monterey Jack cheese, perfect for brunch or as a savory side dish for gatherings.
Ingredients
- 8 Tbsp. chilled unsalted butter ⓘ
- 1 c. chopped onion ⓘ
- 1 3/4 c. yellow cornmeal ⓘ
- 1 1/4 c. all-purpose flour ⓘ
- 1/4 c. sugar ⓘ
- 1 Tbsp. baking powder ⓘ
- 1 1/2 tsp. salt ⓘ
- 1/2 tsp. baking soda
- 1 1/2 c. buttermilk ⓘ
- 3 large eggs ⓘ
- 1 1/2 c. Saco jalapeno Monterey Jack ⓘ
- 1/2 c. drained roasted red peppers ⓘ
- 1/2 c. chopped fresh basil ⓘ
Instructions
- Preheat oven to 400°F. Butter a 9 x 9 x 2-inch baking pan.
- Melt 1 tablespoon butter in a medium nonstick skillet over medium-low heat. Add chopped onion and sauté until tender, about 10 minutes. Cool.
- In a large bowl, mix cornmeal, all-purpose flour, sugar, baking powder, salt, and baking soda.
- Add 7 tablespoons butter to the dry mixture and rub in with fingertips until the mixture resembles coarse meal.
- In a medium bowl, whisk together buttermilk and eggs until blended.
- Add the buttermilk mixture to the dry ingredients and stir until just combined.
- Stir in drained roasted red peppers, chopped fresh basil, and cooked onions.
- Transfer the batter to the prepared pan.
- Bake until golden and a tester inserted into the center comes out clean, about 45 minutes.
- Cool for 20 minutes in the pan on a rack before cutting into squares.
Tips & Substitutions
For a twist, try substituting the Monterey Jack with pepper jack for extra heat or using whole wheat flour instead of all-purpose for a heartier texture. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes. To enhance flavor, consider adding a pinch of smoked paprika or cayenne pepper to the dry ingredients.
Serving Suggestions
This corn bread pairs beautifully with chili or hearty soups, making it a perfect side for a cozy dinner. You can also serve it with butter and honey for a sweet treat or enjoy it as a base for a savory breakfast with eggs. For a delightful combination, serve alongside Grandma'S Corn Pudding for a comforting meal.
Storage & Reheating
Store any leftover corn bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes until warmed through, or microwave individual pieces for 30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread With Basil, Red Peppers And Monterey contains roughly 541 calories, with 16g protein, 79g carbohydrates, and 22g fat. It is an excellent source of iron (184% of the Daily Value), calcium (70% of the Daily Value), and dietary fiber (60% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1719mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to bring it to room temperature before baking for the best results. Alternatively, you can bake it ahead and reheat slices as needed.
What can I substitute for fresh basil?
If fresh basil is unavailable, you can use dried basil in a pinch, but use about one-third of the amount since dried herbs are more concentrated. Alternatively, try substituting with fresh parsley or cilantro for a different flavor profile.
How do I know when the corn bread is done baking?
The corn bread is done when it's golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).