CONFETTI CORN BREAD RECIPE

CONFETTI CORN BREAD RECIPE
Adapted from tasteofhome.com
CONFETTI CORN BREAD RECIPE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 2

    packages (8-1/2 ounces each) corn bread/muffin mix

  • 1/4

    teaspoon cayenne pepper

  • 2

    large eggs

  • 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 chilies

  • 1

    jar (2 ounces) pimiento strips, drained

  • 1

    jalapeno pepper, seeded and chopped

Directions

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, chilies, pimientos and jalapeno. Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven 4-5 minutes or until hot. 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. Yield: 12 servings.

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