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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


  • 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


  • 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.
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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  • Debglass11
    Nov 26, 2019

    Love this cornbread! I went easy on the cayenne ~ just a personal preference. This cornbread is moist, flavorful and so colorful! I served it with veggie beef soup and it was the perfect companion. Keeping this recipe handy this winter for soups and stews.....or on its own slathered with butter! Don't think I'll ever make plain cornbread again!

  • Jellybug
    Jun 23, 2019

    This cornbread is easy to prepare and very delicious. I added more cayenne pepper. Everyone loved it, its a go to recipe.

  • Brandon J.
    Nov 27, 2018

    I can't believe no one has rated or reviewed this really easy and flavorful dish. Hits the mark on all notes as it is moist, flavorful and has just the right amount of heat. The only change I made was ditching the Cayenne Pepper (hot but not much flavor) and replacing it with either Berbere, Dundicut, Chipotle or even fresh Southern U.S. Bird Peppers. Other than the one ingredient we have made multiple batches as Mrs. Price recommends and it now is a staple in our house.