Red Pepper and Monterey Jack Corn Bread
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.