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Cheesy Basil Corn Bread

 
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This moist and flavorful corn bread is packed with delicious yet nutritious ingredients, such as browned onions, roasted corn, basil, roasted bell pepper, cheese... You can serve it as a side or it's delicious just by itself.

Yield

12

servings

Prep

20

min

Cook

40

min

Ready

1⅓

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

5 tablespoons olive oil
divided
2 cups onions
chopped, 2 medium ones
1 ½ cups corn
fresh or frozen
1 ¾ cups cornmeal
yellow
1 ¼ cups whole-wheat flour
or whole wheat pasty flour
2 tablespoons brown sugar
packed
1 tablespoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 ½ cups buttermilk
3 large eggs
8 ounces mozzarella cheese
shredded
¼ cup pickled jalapenos
drained and chopped, or pickled banana peppers
*
1 teaspoon red hot pepper sauce
2 each roasted red bell peppers
about 1/2 cup, drained and chopped
1 cup basil
freshly chopped, 1 big bunch
*

Directions

Well brush a 9x9x2-inch baking pan with olive oil or spray with cooking spray. Set aside.

Heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat.

Add the onion, stirring occasionally, and cook until well browned, 6 to 8 minutes. Transfer to a plate and let cool.

Add the corn into the same skillet over medium heat, and roast the corn until browned in spots about 5 minutes. Remove from the heat, and let cool.

Preheat the oven to 400℉ (200℃).

Add the cornmeal, whole wheat flour, brown sugar, baking powder, soda, and salt in a large bowl.

Whisk until well mixed.

Add the remaining 4 tablespoons olive oil, buttermilk and eggs in a medium bowl, and whisk until well blend.

Add the buttermilk mixture to the flour ingredients, stir with a wooden spatula until just moistened.

Stir in cheese, pickled jalapenos, red hot pepper sauce, roasted corn, red peppers, basil and cooled onion. Transfer to the prepared pan.

Bake the corn bread until golden, brown on top, and a wooden skewer inserted into the center comes out clean, 40 to 50 minutes.

Remove from the oven, and let cool 15 minutes in the pan on a wire rack.

Cut into squares and serve warm.

Note: If you don't have buttermilk, just simply squeeze half of lemon juice into 1 cup milk, add more milk to make 1¼ cups.

 

* not incl. in nutrient facts

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Comments

Bonnie Banters
Atlanta, United States
 over 8 years ago

Cheesy and basil drew me in! This cornbread also looks very healthy with the whole wheat flour, which I've never seen used in cornbread before. Also, how about that addition of brown sugar...this is not your typical cornbread! Thanks!

Bonnie, you are absolutely right. This is definitely not your typical cornbread, but all of these ingredients actually worked deliciously well together. I found the original recipe from epicurious, then made a few changes according to my own preferences.

I am glad that I made it, and hopefully more people will love it as much as we do...

Happy Baking :-)

happyzhangbo
Toronto , Ontario, Canada
 over 8 years ago

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 27337% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 311mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 17%
Sugars g
Protein 23g
Vitamin A 17% Vitamin C 48%
Calcium 23% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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