Basil Roasted Peppers And Monterey Jack Cornbread

The perfect pairing of sweet and savory! This Basil Roasted Peppers and Monterey Jack Cornbread is a delightful twist on traditional cornbread, infused with the smoky flavor of roasted peppers and the brightness of fresh basil.

A match made in heaven that’s sure to become a new favorite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 cup heavy cream
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup chopped fresh cilantro
• 1/4 cup grated Monterey Jack cheese
• 2 cups corn kernels (fresh or frozen, thawed)
• 2 large red bell peppers
• 2 large yellow bell peppers
• 1/4 cup olive oil
• 8 fresh basil leaves chopped
• Salt and pepper to taste

Instructions

Preheat oven to 400°F.

Line a baking sheet with parchment paper and place the red and yellow bell peppers on it.

Drizzle with 2 tablespoons of olive oil and season with salt and pepper.

Roast in the oven for about 30-40 minutes, or until the skin is blistered and charred.

Remove from oven and let cool down.

Once cool enough to handle, peel off the skin, remove seeds, and slice into strips.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In a separate bowl, whisk together softened butter and heavy cream until smooth.

Add eggs one at a time, whisking well after each addition.

Whisk in milk, chopped cilantro, and grated Monterey Jack cheese.

Add the dry ingredients to the wet ingredients and stir until just combined.

Do not overmix.

Fold in corn kernels and chopped basil leaves.

Pour the batter into a greased 8-inch square baking dish.

Arrange the roasted pepper strips on top of the batter, slightly overlapping them.

Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack for 10-15 minutes before slicing and serving.

Notes

Use high-quality, fresh ingredients, especially the basil and cilantro, for the best flavor. Make sure to roast the peppers at the right temperature and time, so they’re nice and charred, but not burnt.

Don’t overmix the wet and dry ingredients, as this can lead to a dense cornbread.

Use a greased 8-inch square baking dish, as this will help the cornbread release easily. Let the cornbread cool completely on a wire rack before slicing and serving, to prevent it from breaking apart.

You can roast the peppers ahead of time and store them in an airtight container in the fridge for up to 24 hours.

This recipe makes 5 servings, perfect for a small gathering or dinner party.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 100mg
• Sodium: 350mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 10g
• Percent Daily Values:
• Vitamin A: 20%
• Vitamin C: 60%
• Calcium: 20%
• Iron: 15%