Red Pepper and Monterey Jack Corn Bread

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Preheat Wolf oven in CONVECTION at 400°F. Grease 9x9x2-inch baking pan. In 8-inch nonstick skillet over medium-low heat on Wolf gas range melt 1 tablespoon butter. Add onion and sauté about 10 minutes, or until tender. Cool.

Mix cornmeal, flour, sugar, baking powder salt and baking soda in large bowl. Add remaining 7 tablespoons butter. Mix with fingertips until butter is fully incorporated and the mixture resembles coarse meal. Whisk together buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, red peppers, and onion. Spread in prepared pan. Bake corn bread for 20 to 25 minutes, or until golden brown. Cool 20 minutes in pan on rack. To serve, cut corn bread into squares.

To Make Ahead:.
Make 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.

Makes 1 9x9 pan.