Confetti Cornbread

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Total Time
1hr 10mins
Prep
20 mins
Cook
50 mins

I adapted this from the Jalapeno Cornbread in Ann Hodgman's Beat This Cookbook (which is a MUST BUY!) The low fat suggestions are mine; I also doubled the cheese and added the onions, scallions, garlic, and hot sauce. The orinal recipe calls for canned jalapenos only, but I like to use fresh and add some extra color with serranos. Also, the original recipe calls for a 9X13 pan, but I found that it was too flat, hence the smaller pan and longer cooking time. I haven't tried it yet, but some crumbled cooked bacon or real bacon bits would taste really good.

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Ingredients

Nutrition

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.