![Red Pepper and Monterey Jack Corn Bread](-/media/images/united-states/widen/recipes/red_pepper_and_monterrey_jack_cornbread.jpg?h=875&width=2000&udi=1&cropregion=0,667,4765,2754)
Red Pepper and Monterey Jack Corn Bread
Red Pepper and Monterey Jack Corn Bread
KEEP SCREEN ON
Yield: Makes 1 9x9 pan
Ingredients
Ingredients
1/2 cup plus 2 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces, and divided with the tablespoons separate1 cup finely chopped onion
1 3/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
2 1/4 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
6 ounces (1 1/2 cups) shredded Monterey Jack cheese with jalapeños
1/2 cup drained, finely chopped roasted red peppers
Preparation Method
- Set oven rack to position 3 and place a 9-inch cast iron skillet on the rack. Preheat Wolf M-series oven to 400˚F in CONVECTION MODE.
- In an 8-inch skillet over medium-low heat on Wolf gas range, melt 1 tablespoon divided butter. Add onion and sweat for about 10 minutes or until translucent. Let cool in pan.
- In the bowl of a stand mixer fitted with the paddle attachment, combine cornmeal, flour, sugar, baking powder, salt, and baking soda.
- Add 1/2 cup butter and mix at med speed until butter is fully incorporated but still cold, and the mixture resembles coarse meal.
- Whisk together buttermilk and eggs in medium bowl to blend.
- Add buttermilk mixture to dry ingredients and mix on low speed until blended.
- Mix in cheese, red peppers, and onion.
- Carefully remove preheated cast iron skillet from oven. Melt remaining 1 tablespoon butter in skillet while rotating quickly to coat pan evenly without burning.
- Pour batter into skillet and spread evenly. Carefully return skillet to oven.
- Bake for 25 minutes, or until golden brown. Cool 20 minutes in pan on a cooling rack.
- To serve, remove from pan and cut corn bread into slices.
To Make Ahead:
Prepare batter and bake as above. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, re-warm in 350°F oven for 10 minutes.