Basil, Roasted Peppers and Monterey Jack Cornbread

This cornbread is packed with flavor! The combination of fresh basil, roasted peppers and Monterey Jack cheese makes it irresistible. It’s perfect for a summer BBQ or picnic.


  • 1/2 cup butter, softened
  • 1 cup onion, finely chopped
  • 3/4 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • 2 eggs, beaten
  • 3/4 cups shredded pepperjack cheese
  • 2/3 cups frozen corn kernels, thawed and drained
  • 1 ounce roasted marinated red bell peppers, drained and chopped
  • 1/4 cup chopped fresh basil


1. Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Butter a 9x9x2 inch baking pan.

2. In a medium nonstick skillet, melt 1 tablespoon of butter over medium-low heat. Add onion and saute until tender, for about 10 minutes. Set aside to cool.

3. In a large bowl, mix together cornmeal, flour, baking powder sugar, salt and baking soda. Add 7 tablespoons of butter and rub with fingers until the mixture resembles coarse meal.

4. In a separate medium bowl whisk together buttermilk and eggs then add this mixture to the dry ingredients while stirring until blended well. Mix in cheese, corn kernels that have been thawed and drained, roasted marinated red bell peppers (that have also been drained and chopped), and fresh basil leaves that have been chopped up. Transfer the entire contents of the bowl into the prepared pan from step 1

5. Bake cornbread in oven until golden brown and a tester comes out clean when inserted , for approximately 45 minutes. Let cool for 20 minutes before cutting into squares to serve

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Nutrition Facts

  • Serving size: 1 square
  • Calories: 190
  • Total fat: 11 g
  • Saturated fat: 6 g
  • Cholesterol: 70 mg
  • Total sodium: 410 mg
  • Potassium: 120 mg Carbohydrates: 17 g Dietary fiber : 1 g Sugars : 4g Protein : 5g
Basil, Roasted Peppers and Monterey Jack Cornbread

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