I know I'm not the only one that hoards recipes. So when I tell you I came across this one that I had printed out who knows when, with no information other than the ingredients and directions, and that I have no idea where it came from, I know you understand.
What I can tell you about it is that it's totally amazing. Really moist with a wonderful kick.
Just wait until I tell you what I did with the leftovers.
Here's a hint.
Pepper Jack Cornbread
1/2 cup butter, divided use, chilled and cubed
1 cup onion, chopped
1 3/4 cups cornmeal
1 1/4 cups flour
1/4 cup sugar
1 tbsp baking powder
1 1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups buttermilk
1 1/2 cups pepper jack cheese
1 1/3 cups frozen corn, thawed and drained
2 oz roasted marinated red peppers, drained and chopped
1/2 cup fresh basil, chopped
Preheat oven to 400*. Butter a 9x9x2 baking pan.
Melt 1 tbsp butter in medium skillet; sauté onion until tender; cool.
Mix cornmeal, flour, baking powder, sugar, salt and soda in a large bowl. Add 7 tbsp butter and rub with fingertips until mixture resembles coarse meal.
Whisk buttermilk and eggs to blend; add to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
Bake cornbread until golden and tester inserted comes out clean, 40-45 minutes. Cool 20 minutes in pan before serving.