Texas Confetti Cornbread

Name: Texas Confetti Cornbread
Ingredients: 2 1/2 c. cornmeal; 1 c. unsifted flour; 2 Tbsp. sugar; 2 tsp. salt; 4 tsp. baking powder; 3 eggs, slightly beaten; 1 1/2 c. buttermilk; 1/2 c. vegetable oil; 1 (16 oz.) can cream-style corn; 4 Tbsp. jalapeno peppers, seeded and chopped; 2 c. sharp Cheddar cheese, grated; 1 large onion, chopped; 1 (2 oz.) jar pimentos, minced

13 ingredients

7 steps

Ingredients

2 1/2 c. cornmeal
1 c. unsifted flour
2 Tbsp. sugar
2 tsp. salt
4 tsp. baking powder
3 eggs, slightly beaten
1 1/2 c. buttermilk
1/2 c. vegetable oil
1 (16 oz.) can cream-style corn
4 Tbsp. jalapeno peppers, seeded and chopped
2 c. sharp Cheddar cheese, grated
1 large onion, chopped
1 (2 oz.) jar pimentos, minced

Directions

1

In large mixing bowl, stir together the first 5 ingredients. In separate bowl, combine eggs, buttermilk and oil; mix well.
2

Stir liquid mixture into cornmeal mixture, blending well.
3

Add remaining ingredients and stir until well blended.
4

Divide batter between pans and pour into two well-oiled, preheated 9 x 11-inch baking pans.
5

Bake at 425° for 30 minutes.
6

Yield:
7

2 (9 x 11-inch) pans cornbread.