Cheesy Basil Corn Bread

Directions

Well brush a 9×9×2-inch baking pan with olive oil or spray with cooking spray. Set aside.

Heat 1 tablespoon olive oil in a medium nonstick skillet over medium-high heat.

Add the onion, stirring occasionally, and cook until well browned, 6 to 8 minutes. Transfer to a plate and let cool.

Add the corn into the same skillet over medium heat, and roast the corn until browned in spots about 5 minutes. Remove from the heat, and let cool.

Preheat the oven to 400℉ (200℃).

Add the cornmeal, whole wheat flour, brown sugar, baking powder, soda, and salt in a large bowl.

Whisk until well mixed.

Add the remaining 4 tablespoons olive oil, buttermilk and eggs in a medium bowl, and whisk until well blend.

Add the buttermilk mixture to the flour ingredients, stir with a wooden spatula until just moistened.

Stir in cheese, pickled jalapenos, red hot pepper sauce, roasted corn, red peppers, basil and cooled onion. Transfer to the prepared pan.

Bake the corn bread until golden, brown on top, and a wooden skewer inserted into the center comes out clean, 40 to 50 minutes.

Remove from the oven, and let cool 15 minutes in the pan on a wire rack.

Cut into squares and serve warm.

Note: If you don’t have buttermilk, just simply squeeze half of lemon juice into 1 cup milk, add more milk to make 1¼ cups.