Confetti Corn Bread Recipe
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
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 small onion chopped
- 2 large eggs
- 1/4 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 1 cup (4 ounces) shredded cheddar cheese
- 1 jalapeno pepper seeded and chopped
- 1 can (4 ounces) chopped green chilies
- 1 can (14-3/4 ounces) cream-style corn
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 1/4 cup plus 1-1/2 teaspoons canola oil divided
- 1 jar (2 ounces) pimiento strips drained
- Carbohydrate 1.49471541728972 g
- Cholesterol 70.9083333338536 mg
- Fat 1.76214291678113 g
- Fiber 0.166033337990443 g
- Protein 2.53989958376388 g
- Saturated Fat 0.577514166737947 g
- Serving Size 1 1 serving (36g)
- Sodium 34.4300000136577 mg
- Sugar 1.32868207929928 g
- Trans Fat 0.286077500005853 g
- Calories 32 calories
Directions Preheat oven to 350degrees. 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, chilies, pimientos and jalapeno. Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven 4-5 minutes or until hot. Pour batter into hot pan. Bake 50-60 minutes or until edges are golden brown and a toothpick inserted in center comes out clean. Cool in pan on a wire rack. Serve warm. Yield: 12 servings. Originally published as Confetti Corn Bread in Taste of Home February/March 2015, p60
