Prep 20 mins
Cook 45 mins
I made this recently and really enjoyed it!
- 2 -3 tablespoons oil or 2 -3 tablespoons butter
- 1 onion, chopped
- 1 -2 tablespoon chopped fresh garlic (or to taste)
- 1 3⁄4 cups yellow cornmeal
- 1 1⁄4 cups flour
- 1⁄4 cup sugar (can use a couple tablespoons more if desired for a sweeter taste)
- 1 tablespoon baking powder (slightly heaping)
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon baking soda
- 7 tablespoons cold butter, cut into small pieces
- 1 1⁄2 cups buttermilk
- 3 large eggs
- 1 1⁄2 cups sharp cheddar cheese (I used Monterey Jack with jalapeno)
- 1 1⁄2 cups canned corn niblets, drained (can use frozen, thawed also)
- 3⁄4 cup roasted red pepper, drained (or to taste, use the store-bought roasted peppers from a jar)
- Set oven to 375°F.
- Butter a 9-inch baking dish.
- In a small saute pan, melt butter and saute the onion and garlic over medium heat until tender; cool and set aside.
- In a large bowl mix together cornmeal, flour, sugar, baking powder, salt and baking soda.
- Add in 7 tablespoons cold butter, and rub between fingers until the mixture resembles coarse meal.
- Whisk in buttermilk and eggs to blend.
- Add in buttermilk mixture to the flour mixture and stir until blended.
- Add in cheese, corn niblets, roasted peppers and onion/garlic mixture; mix to combine.
- Transfer to prepared baking dish.
- Bake for about 45 minutes, or until the cornbread tests done.
This cornbread has a good flavor, I really liked the addition of corn and roasted red peppers! However, it was way too salty for our tastes. I would recommend using unsalted butter to mix in with the dry ingredients and maybe decreasing the overall salt amount to 1 tsp (if it won't affect the rising of the bread too much-I haven't made enough cornbreads to know). Thanks for sharing!