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 Monterey Jack cheese with jalapeños (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
corn, bread, basil

Make the corn bread a day ahead.

Easy Corn Bread

1 cup raisins
1/3 cup tequila

2 large poblano chilies*

6 tablespoons (3/4 stick) butter
2 cups chopped onions
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon dried marjoram, crumbled
3/4 teaspoon dried rubbed sage

1/2 1-pound round loaf
sourdough bread, crust trimmed, cut into 1/2-inch cubes (about 4 cups)
3/4 cup pine nuts, lightly toasted
2 large eggs, beaten to blend

1 1/4 cups (about) canned low-salt chicken broth
corn, bread, green

2 cups shelled pumpkin seeds* (about 10 ounces)

3/4 cup (1 1/2 sticks) unsalted butter
4 cups finely chopped onions
2 cups finely chopped celery
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon crumbled dried sage leaves

Green Onion Corn Bread, cooled, cut into 3/4-inch pieces (about 12 cups)
1 15-ounce loaf white country-style bread, crusts trimmed, cut into 3/4-inch pieces (about 6 cups)
1 pound dried apricots, quartered
1/2 cup chopped fresh parsley
1 1/2 teaspoons ground black pepper

5 large eggs
4 3/4 cups canned low-salt chicken broth
2 teaspoons salt
corn, bread, apricot