Confetti Corn Bread Recipe
Confetti Corn Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs
  • 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 chilies
  • 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, 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 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. Yield: 12 servings.
Originally published as Confetti Corn Bread in Taste of Home February/March 2015, p60

Nutritional Facts

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

  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 1/4 teaspoon cayenne pepper
  • 2 large eggs
  • 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 chilies
  • 1 jar (2 ounces) pimiento strips, drained
  • 1 jalapeno pepper, seeded and chopped
  1. 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, chilies, pimientos and jalapeno.
  2. 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 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. Yield: 12 servings.
Originally published as Confetti Corn Bread in Taste of Home February/March 2015, p60

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