1/2 c. unsalted butter, chilled and cubed
1 c. chopped onion
1 3/4 c. cornmeal
1 1/4 c. all-purpose flour
1/4 c. white sugar
1 tbsp. baking powder
1 1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 c. buttermilk
1 1/2 c. shredded pepperjack cheese
1 1/3 c. frozen corn kernels, thawed and drained
2 oz. roasted marinated red bell peppers, drained and chopped
1/2 c. chopped fresh basil
Preheat oven to 400º F (205º C). Butter a 9x9x2 inch baking pan.
Melt 1 tablespoon butter in medium nonstick skillet over medium-low heat. Add onion and saute until tender, about 10 minutes. Cool.
Mix cornmeal with the flour, baking powder, sugar, salt, and baking soda in large bowl. Add 7 tablespoons butter and rub 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 cornbread until golden and tester inserted comes out clean, about 45 minutes. Cool 20 minutes in pan. Cut cornbread into squares. Makes 12 servings.