Confetti Cornbread

Total Time

Prep: 20 min. Bake: 50 min.

Makes

12 servings

Updated: Jan. 07, 2022
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
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.

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

  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, chiles, pimiento strips and jalapeno.
  2. 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.

Recommended Video