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Corn Bread With Basil, Roasted Red Peppers and Jack Cheese

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“The ultimate corn bread. A Navajo classic gets gussied up with chilies, jalapeno pepper jack cheese and roasted red peppers. From Bon Appetit magazine Nov 1997.”
READY IN:
1hr 15mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

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.

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