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KEEP SCREEN ON

Yield: Makes 1 9x9 pan

Ingredients
Ingredients
1/2 cup plus 2 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces, and divided with the tablespoons separate 

1 cup finely chopped onion 

1 3/4 cups yellow cornmeal 

1 1/4 cups all-purpose flour 

1/4 cup sugar 

1 tablespoon baking powder 

2 1/4 teaspoons salt 

1/2 teaspoon baking soda 

1 1/2 cups buttermilk 

3 large eggs 

6 ounces (1 1/2 cups) shredded Monterey Jack cheese with jalapeños 

1/2 cup drained, finely chopped roasted red peppers 

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Based on 16 ratings

Preparation Method

  1. Set oven rack to position 3 and place a 9-inch cast iron skillet on the rack. Preheat Wolf M-series oven to 400˚F in CONVECTION MODE.
  2. In an 8-inch skillet over medium-low heat on Wolf gas range, melt 1 tablespoon divided butter. Add onion and sweat for about 10 minutes or until translucent. Let cool in pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine cornmeal, flour, sugar, baking powder, salt, and baking soda.
  4. Add 1/2 cup butter and mix at med speed until butter is fully incorporated but still cold, and the mixture resembles coarse meal.
  5. Whisk together buttermilk and eggs in medium bowl to blend.
  6. Add buttermilk mixture to dry ingredients and mix on low speed until blended.
  7. Mix in cheese, red peppers, and onion.
  8. Carefully remove preheated cast iron skillet from oven. Melt remaining 1 tablespoon butter in skillet while rotating quickly to coat pan evenly without burning.
  9. Pour batter into skillet and spread evenly. Carefully return skillet to oven.
  10. Bake for 25 minutes, or until golden brown. Cool 20 minutes in pan on a cooling rack.
  11. To serve, remove from pan and cut corn bread into slices.


To Make Ahead:
Prepare batter and bake as above. Cool completely. Cover loosely with foil and let stand at room temperature. If desired, re-warm in 350°F oven for 10 minutes.


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