Confetti Cornbread

Name: Confetti Cornbread
Ingredients: 2 large eggs (or equivalent egg substitute); 1 cup low-fat sour cream or 1 cup fat free sour cream; 1/3 cup corn oil or 1/3 cup canola oil; 1 cup cream-style corn; 3/4 cup fresh corn kernels or 3/4 cup frozen corn kernels; 1 cup yellow cornmeal; 1 tablespoon baking powder; 1 teaspoon salt (I usually reduce by half); 1/2 cup grated low-fat cheddar cheese or 1/2 cup monterey jack cheese; 2 tablespoons hot peppers, seeded and minced (a blend of serrano and jalapeno is colorful and tasty); 3 scallions, minced; 1 -2 garlic clove, minced; 1 tablespoon red onion, minced; 3 -5 dashes mild hot sauce (such as Red Hot or Tabasco)

14 ingredients

8 steps

Ingredients

2 large eggs (or equivalent egg substitute)
1 cup low-fat sour cream or 1 cup fat free sour cream
1/3 cup corn oil or 1/3 cup canola oil
1 cup cream-style corn
3/4 cup fresh corn kernels or 3/4 cup frozen corn kernels
1 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt (I usually reduce by half)
1/2 cup grated low-fat cheddar cheese or 1/2 cup monterey jack cheese
2 tablespoons hot peppers, seeded and minced (a blend of serrano and jalapeno is colorful and tasty)
3 scallions, minced
1 -2 garlic clove, minced
1 tablespoon red onion, minced
3 -5 dashes mild hot sauce (such as Red Hot or Tabasco)

Directions

1

Preheat the oven to 375 degrees and grease a 9X9 square pan.
2

Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
3

In a smaller bowl, combine the next 3 ingredients.
4

Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
5

Pour into pan and bake, approximately 40- 50 minutes.
6

Check doneness with fork or toothpick.
7

Remove from oven.
8

Top with butter pat and move it around until evenly coated.