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Confetti Cornbread

Name: Confetti Cornbread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings.
Cuisine: North America, Mexican
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

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Total Time

Prep: 20 min. Bake: 50 min.

Makes

12 servings

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

Confetti Cornbread Recipe photo by Taste of Home

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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 1 1/2 teaspoons 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.

Nutrition Facts

1 piece: 299 calories, 14g fat (4g saturated fat), 42mg cholesterol, 547mg sodium, 36g carbohydrate (10g sugars, 3g fiber), 7g protein.

Confetti Cornbread

Ingredients

Directions

Nutrition Facts

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