Two Cornbread Recipes

Corn Bread with Basil, Roasted Red Peppers and Monterey Jack Cheese
12 SERVINGS

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 (lightly packed) grated MontereyJack cheese with jalapefios (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. Butter 9x9x2 inch baking pan. Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender; about 1O 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 degree oven about 10 minutes.) Cut corn bread into squares.

=============================
Buttermilk Corn Bread

Use in the stuffing, or enjoy this on its own

12 SERVINGS

1-1/2 cups yellow cornmeal
1-1/3 cups all purpose flour
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda

1 cup buttermilk
1/2 cup vegetable oil
1/3 cup sugar
2 large eggs

Preheat oven to 400 degrees. Butter 9x9x2-inch baking pan. Mix first 5 ingredients in medium bowl. Whisk buttermilk, oil, sugar and eggs in large bowl to blend. Add dry ingredients, stirring just until blended.

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack. (Can be made 8 hours ahead. Cover; store at room temperature.)