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Breads from Rina's Kitchen

Basil, Roasted Peppers and Monterey Jack Cornbread 
Makes 1 - 9 x 9 inch pan 

8 Tbls chilled unsalted butter, cut into 1/2" pieces
1 cup chopped onion
1 3/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 eggs
1 1/2 cups grated monterey jack cheese with jalapenos
1 1/3 cups frozen corn kernels, thawed and drained
1/2 cup drained, chopped roasted red peppers from a jar
1/2 cup chopped fresh basil
1. Preheat oven to 400 degrees F. Butter a 9 x 9 x 2" baking pan. 
2. Melt 1 Tbl butter in med nonstick skillet over med-low
   heat. Add onion and sauté until tender, about 10 mins.                   
3. Mix cornmeal with the flour, baking powder, sugar, salt
   and baking soda in large bowl. Add 7 Tbls butter and rub
   with fingertips until mixture resembles coarse meal. 
4. Whisk buttermilk and eggs in med bowl to blend. Add butter-
   milk mixture to dry ingredients and stir until blended. Mix
   in cheese, corn, red peppers, basil and onion. Transfer to
   prepared pan. 
5. Bake corn bread until golden and tester inserted comes
   out clean, about 45 mins. Cool 20 mins in pan. Cut cornbread
   into squares. 

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