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.
1/2 cup butter, divided
use, chilled and cubed
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,
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.
Labels: bread, mexican cornbread, quick breads