Saturday, March 24, 2007
When I need a good recipe and I don't have time to scour cookbooks, I go to one of three sites on the internet: www.epicurious.com, www.foodtv.com, and www.allrecipes.com.
I'm sure there are other great ones, but between these three, I always find something great. And many found recipes have become regulars in my cooking repertoire.
Last night I wanted to make chili and cornbread - easy enough. This cornbread recipe, discovered on epicurious, is definitely one that I'll add to my favorites and tweak a little to make it mine.
Corn Bread with Basil, Roasted Red Peppers, and Monterey Jack Cheese
http://www.epicurious.com/recipes/recipe_views/views/4410
Preheat oven to 400F. Butter a 9x9x2" baking pan (I used two 8" round pans and it worked great). Melt 1T butter in medium nonstick skillet over medium-low heat (I used cooking spray), add 1 cup chopped onion and sautee until tender, about 10 minutes. Cool.
Combine 1 3/4 cup yellow cornmeal, 1 1/4 cup all purpose flour, 1/4 cup sugar, 1 T baking powder, 1 1/2 t salt, and 1/2 t baking soda in a large bowl.
Add 7 T chilled butter and rub into dry ingredients with fingertips until mixture resembles coarse meal. Whisk in 1 1/2 cups buttermilk and 3 large eggs into dry ingredients and stir until blended. Mix in sauteed onion, 1 1/2 cups grated Monterey Jack cheese with jalapenos, 1 1/3 cups frozen corn kernels thawed and drained, 1/2 cup drained chopped roasted red peppers from jar, and 1/2 cup chopped fresh basil. Mix well and transfer to prepared pan.
Bake until golden and tester comes out clean, about 45 minutes. Cool 20 minutes on rack.
Serves 12.
My notes:
1. Room temperature butter stirred in with a spoon worked great.
2. I didn't add the corn or the red peppers because I didn't have them and it was delicious without, but I'm sure it would be delicious with them also.
3. I used plain Monterey Jack cheese instead of Pepper jack - both are yummy in this recipe.
4. This is a great recipe to play with... next time I'll add some chopped bacon and jalapenos. You could probably even add some chili beans to it and make it a meal.
5. I NEVER have buttermilk. So, when a recipe calls for buttermilk, I measure the required amount in regular milk, then add a bit of vinegar to it - 1/2t to 1t depending on the amount of milk. Mix the vinegar into the milk before adding it to the recipe. It turns out great every time.
I'm sure there are other great ones, but between these three, I always find something great. And many found recipes have become regulars in my cooking repertoire.
Last night I wanted to make chili and cornbread - easy enough. This cornbread recipe, discovered on epicurious, is definitely one that I'll add to my favorites and tweak a little to make it mine.
Corn Bread with Basil, Roasted Red Peppers, and Monterey Jack Cheese
http://www.epicurious.com/recipes/recipe_views/views/4410
Preheat oven to 400F. Butter a 9x9x2" baking pan (I used two 8" round pans and it worked great). Melt 1T butter in medium nonstick skillet over medium-low heat (I used cooking spray), add 1 cup chopped onion and sautee until tender, about 10 minutes. Cool.
Combine 1 3/4 cup yellow cornmeal, 1 1/4 cup all purpose flour, 1/4 cup sugar, 1 T baking powder, 1 1/2 t salt, and 1/2 t baking soda in a large bowl.
Add 7 T chilled butter and rub into dry ingredients with fingertips until mixture resembles coarse meal. Whisk in 1 1/2 cups buttermilk and 3 large eggs into dry ingredients and stir until blended. Mix in sauteed onion, 1 1/2 cups grated Monterey Jack cheese with jalapenos, 1 1/3 cups frozen corn kernels thawed and drained, 1/2 cup drained chopped roasted red peppers from jar, and 1/2 cup chopped fresh basil. Mix well and transfer to prepared pan.
Bake until golden and tester comes out clean, about 45 minutes. Cool 20 minutes on rack.
Serves 12.
My notes:
1. Room temperature butter stirred in with a spoon worked great.
2. I didn't add the corn or the red peppers because I didn't have them and it was delicious without, but I'm sure it would be delicious with them also.
3. I used plain Monterey Jack cheese instead of Pepper jack - both are yummy in this recipe.
4. This is a great recipe to play with... next time I'll add some chopped bacon and jalapenos. You could probably even add some chili beans to it and make it a meal.
5. I NEVER have buttermilk. So, when a recipe calls for buttermilk, I measure the required amount in regular milk, then add a bit of vinegar to it - 1/2t to 1t depending on the amount of milk. Mix the vinegar into the milk before adding it to the recipe. It turns out great every time.
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