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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
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    12 servings

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

Directions

  • Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno.
  • Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 piece: 299 calories, 14g fat (4g saturated fat), 42mg cholesterol, 547mg sodium, 36g carbohydrate (10g sugars, 3g fiber), 7g protein.
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