Basil, Roasted Peppers and Monterey Jack Cornbread So Tasty

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Basil, Roasted Peppers and Monterey Jack Cornbread

"I just started including my favourite things to simple cornbread and I came up with some thing fantastic!"

Ingredients :

1/2 cup unsalted butter, chilled and cubed
1 cup chopped onion
1 3/4 cups cornmeal
1 1/4 cups all-cause flour
1/four cup white sugar
1 tablespoon baking powder
1 half teaspoons salt
half of teaspoon baking soda
1 1/2 cups buttermilk
3 eggs
1 1/2 cups shredded pepperjack cheese
1 1/three cups frozen corn kernels, thawed and tired
2 oz. Roasted marinated pink bell peppers, tired and chopped
1/2 cup chopped fresh basil

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H40M

Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
Melt 1 tablespoon butter in medium nonstick skillet over medium-low warmness. Add onion and saute till smooth, approximately 10 mins. Cool.
Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in big bowl. Add 7 tablespoons butter and rub with fingertips until combination resembles coarse meal.
Whisk buttermilk and eggs in medium bowl to combination. Add buttermilk aggregate to dry substances and stir till combined. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
Bake cornbread till golden and tester inserted comes out smooth, approximately forty five mins. Cool 20 minutes in pan. Cut cornbread into squares.

Notes :

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