Confetti Cornbread
11 ingredients
3 steps
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
-
1Preheat 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.
-
2Brush remaining oil onto bottom of a
-
3; 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.
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