Cornbread W Basil Roasted Red Peppers Monterey Jack Cheese Food

BASIL, ROASTED PEPPERS AND MONTEREY JACK CORNBREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter a 9x9x2 inch baking pan.
• Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
• Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub with fingertips until mixture resembles coarse meal.
• Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.
• Bake cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares.

CORNBREAD W. BASIL, ROASTED RED PEPPERS, MONTEREY JACK CHEESE

Steps:

• Preheat oven to 400.
• Butter 9x9x2-inch baking pan.
• Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat.
• Add onion and saute until tender, about 10 minutes.
• Cool.
• Mix cornmeal and next 5 ingredients in large bowl.
• Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal.
• Whisk buttermilk and eggs in medium bowl to blend.
• Add buttermilk mixture to dry ingredients and stir until blended.
• Mix in cheese, corn, red peppers, basil and onion.
• Transfer to prepared pan.
• Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes.
• Cool 20 minutes in pan on rack.
• Cut corn bread into squares.

CORN BREAD WITH BASIL, ROASTED RED PEPPERS AND MONTEREY JACK CHEESE

Steps:

• Preheat oven to 400°F. Butter 9x9x2-inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and sauté until tender, about 10 minutes. Cool.
• Mix cornmeal and next 5 ingredients in large bowl. Add 7 tablespoons butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk and eggs in medium bowl to blend. Add buttermilk mixture to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil and onion. Transfer to prepared pan.
• Bake corn bread until golden and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes in pan on rack. (Can be prepared 8 hours ahead. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, rewarm in 350°F oven about 10 minutes.)
• Cut corn bread into squares.

BUTTERMILK CORNBREAD WITH MONTEREY JACK CHEESE

Steps:

• Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).
• Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

MONTEREY CHEESE CRISPS

Steps:

• Preheat oven to 400*.
• Slice cheese into 1/4-inch-thick slices.
• Place slices 3 inches apart on nonstick baking sheet.
• Sprinkle with garlic powder and cayenne pepper.
• Bake for 10 minutes or until golden brown - watch closely. Making sure they're golden brown is important - this will ensure they 'crisp' as they cool.
• Leave crisps on baking sheet for 2-3 minutes, then carefully place crisps on paper towels to finish cooling.
• These store well in an airtight container.

GREEN CHILI AND CHEESE CORNBREAD

Steps:

• Preheat oven to 375*F. Brush an 8X8 inch baking pa nwith melted butter or spray generously with cooking spray.
• Sift the flour, sugar, baking powder and salt into a large mixing bowl. Stir in the cornmeal.
• In a seperate bowl, whisk together the buttermilk, oil and egg. Stir the wet ingredients into the dry just enough to combine; avoid overmixing. Fold in the green chilies, cheese and onions. Scrape into the prepared pan and bake 30 to 35 miinutes, until the top is very light golden brown. Cool at least 10 minutes before cutting.

MOIST RED PEPPER CORNBREAD

Steps:

• In a large bowl, combine the flour, cornmeal, flax, sugar, baking powder and salt. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the corn, 1 cup cheese and pepper., Transfer to an 11x7-in. baking pan coated with cooking spray. Sprinkle with remaining cheese. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

ROASTED JALAPENO AND CHEESE CORNBREAD

Steps:

• Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
• In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
• Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
• In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
• Fold in cheese.
• Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
• Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
• Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .

SPICY ROASTED RED PEPPER AND CHEESE CORN BREADS

Steps:

• Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the salt, and the sugar. In a large bowl whisk together the eggs, the buttermilk, the butter, the chilies, and the corn, add the cornmeal mixture, and stir the batter until it is just combined. Stir in the roasted peppers, the Monterey Jack, and the coriander, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2-inches, and bake the breads in the middle of a preheated 375°F. oven for 45 to 50 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

SPICY MONTEREY JACK CHEESE LOGS

Steps:

• Combine first 3 ingredients in a large bowl, blend well. Stir in shredded cheeses. Divide cheese mixture in half, and shape each portion into an 8-inch log.
• Combine pecans and chopped parsley, roll logs in nut mixture. Cover and chill 8 hours (I wrapped in wax paper). Let stand 1 hour before serving.
• Serve with a variety of crackers. Garnish if desired.