Confetti Cornbread
My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. —Angie Price, Bradford, Tennessee
Ingredients
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- 1/4 teaspoon cayenne pepper
- 2 large eggs, room temperature
- 1 can (14-3/4 ounces) cream-style corn
- 1/2 cup buttermilk
- 1/4 cup plus 1-1/2 teaspoons canola oil, divided
- 1 cup shredded cheddar cheese
- 1 small onion, chopped
- 1 can (4 ounces) chopped green chiles
- 1 jar (2 ounces) pimiento strips, drained
- 1 jalapeno pepper, seeded and chopped
