BASIL JACK CORNBREAD

I love this cornbread. It has great added flavor from pepperjack cheese, roasted red peppers and basil. Sounds different and it is. Very good...expecially served with a bowl of White Chili.

INGREDIENTS:

• 1/2 c. butter, chilled and cubed
• 1 c. chopped onion
• 1 3/4 c. cornmeal
• 1 1/4 c. flour
• 3 tbsp white sugar
• 1 tbsp baking powder
• 1 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/2 c. buttermilk
• 3 eggs
• 1 1/2 c. shredded pepperjack cheese
• 1 1/3 c. corn, fresh, canned or frozen (thawed & drained)
• 2 oz. roasted marinated red bell peppers, drained & chopped
• 1/2 c. choped fresh basil

Preheat oven to 400*. Butter a 9x9 inch baking pan.

Melt 1 tbsp butter in a med. skillet. Saute onion until tender and just gets some color. Cool.

Mix cornmeal, flour, baking powder, sugar, salt and baking soda. Add 7 tbsp of butter and cut in or mix with fingers until it resembles course meal.

Whisk buttermilk and eggs together and add to flour mixture stirring until blended. Stir in cheese, corn, red peppers, basil and onion. Pour into prepared pan and bake about 45 minutes or until golden and toothpick or knife inserted comes out clean. Cool in the pan 15-20 minutes before cutting.

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