Cheesy Cornbread With Roasted Peppers

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 2 -3 tablespoons oil or 2 -3 tablespoons butter
• 1 onion, chopped
• 1 -2 tablespoon chopped fresh garlic (or to taste)
• 1 3/4 cups yellow cornmeal
• 1 1/4 cups flour
• 1/4 cup sugar (can use a couple tablespoons more if desired for a sweeter taste)
• 1 tablespoon baking powder (slightly heaping)
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 7 tablespoons cold butter, cut into small pieces
• 1 1/2 cups buttermilk
• 3 large eggs
• 1 1/2 cups sharp cheddar cheese (i used monterey jack with jalapeno)
• 1 1/2 cups canned corn niblets, drained (can use frozen, thawed also)
• 3/4 cup roasted red pepper, drained (or to taste, use the store-bought roasted peppers from a jar)

Recipe

• 1 set oven to 375°f.
• 2 butter a 9-inch baking dish.
• 3 in a small saute pan, melt butter and saute the onion and garlic over medium heat until tender; cool and set aside.
• 4 in a large bowl mix together cornmeal, flour, sugar, baking powder, salt and baking soda.
• 5 add in 7 tablespoons cold butter, and rub between fingers until the mixture resembles coarse meal.
• 6 whisk in buttermilk and eggs to blend.
• 7 add in buttermilk mixture to the flour mixture and stir until blended.
• 8 add in cheese, corn niblets, roasted peppers and onion/garlic mixture; mix to combine.
• 9 transfer to prepared baking dish.
• 10 bake for about 45 minutes, or until the cornbread tests done.