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    You are in: Home / Recipes / Confetti Cornbread Recipe
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    Confetti Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    JMS0173's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375 degrees and grease a 9X9 square pan.
    2. 2
      Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
    3. 3
      In a smaller bowl, combine the next 3 ingredients.
    4. 4
      Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
    5. 5
      Pour into pan and bake, approximately 40- 50 minutes.
    6. 6
      Check doneness with fork or toothpick.
    7. 7
      Remove from oven.
    8. 8
      Top with butter pat and move it around until evenly coated.

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    Ratings & Reviews:

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    Nutritional Facts for Confetti Cornbread

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 494.0
     
    Calories from Fat 275
    55%
    Total Fat 30.6 g
    47%
    Saturated Fat 8.5 g
    42%
    Cholesterol 132.3 mg
    44%
    Sodium 1200.8 mg
    50%
    Total Carbohydrate 46.1 g
    15%
    Dietary Fiber 4.1 g
    16%
    Sugars 4.1 g
    16%
    Protein 13.2 g
    26%

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