Confetti Cornbread
TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 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
Ingredients
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2 packages (8-1/2 ounces each) cornbread/muffin mix
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1/4 teaspoon cayenne pepper
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2 large eggs, room temperature
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1 can (14-3/4 ounces) cream-style corn
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1/2 cup buttermilk
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1/4 cup plus 1-1/2 teaspoons canola oil, divided
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1 cup shredded cheddar cheese
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1 small onion, chopped
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1 can (4 ounces) chopped green chiles
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1 jar (2 ounces) pimiento strips, drained
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1 jalapeno pepper, seeded and chopped
Directions
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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.
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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.
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