Ingredients:
2 -3 tablespoons oil or 2 -3 tablespoons butter
1 onions, chopped
1 -2 tablespoon chopped fresh garlic ( or to taste)
1 3/4 cups yellow cornmeal
1 1/4 cups flour
1/4 cup sugar ( can use a couple tablespoons more if desired for a sweeter taste)
1 tablespoon baking powder ( slightly heaping)
1 1/2 teaspoons salt
1/2 teaspoon baking soda
7 tablespoons cold butter, cut into small pieces
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups sharp cheddar cheese ( I used Monterey Jack with jalapeno)
1 1/2 cups canned corn niblets, drained ( can use frozen, thawed also)
3/4 cup roasted red peppers, drained ( or to taste, use the store-bought roasted peppers from a jar)
Directions:
Set oven to 375 F.
Butter a 9-inch baking dish.
In a small saute pan, melt butter and saute the onion and garlic over medium heat until tender; cool and set aside.
In a large bowl mix together cornmeal, flour, sugar, baking powder, salt and baking soda.
Add in 7 tablespoons cold butter, and rub between fingers until the mixture resembles coarse meal.
Whisk in buttermilk and eggs to blend.
Add in buttermilk mixture to the flour mixture and stir until blended.
Add in cheese, corn niblets, roasted peppers and onion/garlic mixture; mix to combine.
Transfer to prepared baking dish.
Bake for about 45 minutes, or until the cornbread tests done.
Servings: 9
Time preparation: 20 min.
Time total: 65 min.