Recipe: Confetti Cornbread
Description: This delightful Confetti Cornbread recipe is a flavorful twist on traditional cornbread, adapted from the Jalapeno Cornbread in Ann Hodgman’s Beat This Cookbook. Bursting with vibrant colors and bold flavors, this cornbread is a must-try for Tex-Mex and southwestern cuisine enthusiasts. With added onions, scallions, garlic, and hot sauce, along with the option to use fresh serrano peppers for an extra kick, this recipe promises to tantalize your taste buds. Plus, the generous amount of cheese ensures a rich, gooey texture in every bite.
Cook Time: 50 minutes
Prep Time: 20 minutes
Total Time: 1 hour 10 minutes
Calories: 494
Fat Content: 30.6g
Saturated Fat Content: 8.5g
Cholesterol Content: 132.3mg
Sodium Content: 1200.9mg
Carbohydrate Content: 46.2g
Fiber Content: 4.2g
Sugar Content: 4.2g
Protein Content: 13.3g
Keywords: Breads, Grains, Tex Mex, Southwestern U.S., Mexican, Spicy, Weeknight, < 4 Hours, Easy
Ingredients:
- 2 eggs
- 1 cup low-fat sour cream
- 1/3 cup fat-free sour cream
- 1/3 cup canola oil
- 3/4 cup fresh corn kernels
- 1 cup frozen corn kernels
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups low-fat cheddar cheese, shredded
- 3/4 cup monterey jack cheese, shredded
- 1-2 serrano peppers, diced (optional, for extra heat)
- 1 garlic clove, minced
- 1/4 cup diced red onion
- Hot sauce, to taste
- Butter, for topping
Instructions:
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Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9×9-inch square pan.
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In a large bowl, beat the eggs until well combined. Add the low-fat sour cream, fat-free sour cream, canola oil, and beat until smooth.
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In a smaller bowl, combine the yellow cornmeal, baking powder, and salt.
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Gradually beat the dry ingredients into the egg mixture until fully incorporated.
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Stir in the shredded low-fat cheddar cheese, monterey jack cheese, fresh corn kernels, frozen corn kernels, diced serrano peppers (if using), minced garlic, diced red onion, and hot sauce to taste. Mix until evenly distributed.
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Pour the batter into the greased square pan, spreading it out evenly.
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Bake in the preheated oven for approximately 40 to 50 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
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Check for doneness by inserting a fork or toothpick into the center of the cornbread. If it comes out clean, it’s ready.
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Remove the cornbread from the oven and let it cool slightly in the pan.
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Top the warm cornbread with a pat of butter, spreading it around until evenly coated.
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Slice the cornbread into squares and serve warm. Enjoy the burst of flavors and textures in every bite!
This Confetti Cornbread is perfect for serving alongside your favorite chili, soup, or barbecue dishes. It’s also great for potlucks, picnics, or any gathering where you want to impress with a homemade treat. With its colorful appearance and zesty flavor profile, this cornbread is sure to become a new favorite in your recipe collection. Try it out and delight your family and friends with this delicious twist on a classic dish! 🌽🧀🌶️
