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Basil, Roasted Peppers and Monterey Jack Cornbread

Basil, Roasted Peppers and Monterey Jack Cornbread Recipe

  • 1/2 cup unsalted butter, chilled and cubed
  • 1 cup chopped onion
  • 1 3/4 cups cornmeal
  • 1 1/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 3 eggs
  • 1 1/2 cups shredded pepperjack cheese
  • 1 1/3 cups frozen corn kernels, thawed and drained
  • 2 ounces roasted marinated red bell peppers, drained and chopped
  • 1/2 cup chopped fresh basil
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Nutritional information
Nutrition Facts
Serving Size 1/12 of a recipe
Amount Per Serving
Calories 314
Total Fat 15.4g
Saturated Fat 8.5g
Cholesterol 92mg
Sodium 624mg
Total Carbohydrate 35.5g
Dietary Fiber 2.4g
Sugars 7.2g
Protein 9.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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