Confetti Cornbread

Name: Confetti Cornbread
Ingredients: 3 Tbsp. vegetable oil; 1 c. yellow cornmeal; 3/4 c. all-purpose flour; 2 Tbsp. sugar; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 tsp. chili powder; 1/4 tsp. ground cumin; 2 Tbsp. chopped green onions; 1 c. plain nonfat yogurt; 1 large egg; 1 (2 oz.) jar diced pimiento, drained

13 ingredients

10 steps

Ingredients

3 Tbsp. vegetable oil
1 c. yellow cornmeal
3/4 c. all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. ground cumin
2 Tbsp. chopped green onions
1 c. plain nonfat yogurt
1 large egg
1 (2 oz.) jar diced pimiento, drained

Directions

1

Heat oil in an 8-inch cast-iron skillet or 8-inch square pan in a 400° oven for 5 minutes.
2

Combine cornmeal and next 8 ingredients in a large bowl.
3

Make a well in center of mixture. Set aside.
4

Combine yogurt, egg and pimiento.
5

Add to dry ingredients, stirring just until moistened.
6

Remove skillet from oven.
7

Pour oil into batter, stirring until blended.
8

Pour mixture into hot skillet.
9

Bake at 400° for 20 to 25 minutes or until golden.
10

Serve immediately.