Corn Bread with Basil, Red Peppers and Monterey
Corn Bread With Basil, Red Peppers And Monterey is an impressive dinner. Made with 8 tbsp. chilled unsalted butter, cut into 1/2-inch pieces, 1 c. chopped onion, 1 3/4 c. yellow cornmeal, 1 1/4 c. all-purpose flour and 1/4 c. sugar, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to 400°. Butter 9 x 9 x 2-inch baking pan.
Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat.
Add onion and sauté until tender, about 10 minutes.
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 to dry ingredients and stir until blended.
Mix in red peppers, basil and onion.
Transfer to prepared pan.
Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes.
Cool 20 minutes in pan on rack.
Cut corn bread into squares.
🍷 Perfect Pairings
Complete your meal with these
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