Day's Bread
Art Print
Arnold, Robert
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"The Ultimate Corn Bread"

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"Good bread is the most fundamentally satisfying of all foods,
and good bread with fresh butter, the greatest of feasts."
~ James Beard

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Indian Corn
Art Print
Gish, Del
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“The Ultimate Corn Bread”
Corn Bread with Basil, Roasted Red
Peppers and Monterey Jack Cheese
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8 tablespoons (1 stick) chilled unsalted
butter, cut into 1/2-inch pieces
1 cup chopped onion
1 3/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups grated Monterey Jack cheese with
jalapenos (about 6 ounces)
1 1/3 cups frozen corn kernels, thawed, drained
1/2 cup drained chopped roasted red peppers from jar
1/2 cup chopped fresh basil

Preheat oven to 400 degrees F. Butter a 9- by 9- by 2-inch baking pan.
Melt 1 tablespoon butter in a medium nonstick skillet over medium-low
heat. Add onion and sauté until tender, about 10 minutes. Cool.
Mix cornmeal, flour, sugar, baking powder, salt and baking soda in a
large bowl. Add 7 tablespoons butter and rub in with fingertips until the mixture resembles coarse meal.
Whisk buttermilk and eggs in medium bowl to blend. Add the buttermilk mixture to the dry ingredients and stir to blend. Mix in the cheese, corn,
red peppers, basil, and onion. Transfer to prepared pan. Bake the corn
bread until golden and a tester inserted into the center comes out clean,
about 45 minutes. Cool 20 minutes in pan on a rack.
 

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Double-Corn Tex-Mex  Cornbread with
Cheese and Green Chiles
Zucchini Corn Bread
 

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