Is plain-jane cornbread getting you down? Is its lack-luster flavor and dry texture making it only suitable for crumbling over a bowl of soup? Never fear Confetti Cornbread is here! You can slice this cornbread without it falling to pieces and the flavors are delicious – peppers, onions, garlic, and thyme pair with whole kernel corn to make Confetti Cornbread a recipe you can proudly serve.
Add 1 Tablespoon of the butter to a skillet over medium high heat. When melted add the red pepper, onion, garlic, and thyme.
Sauté the vegetables for 3-5 minutes, stirring often, until the peppers and onions are slightly softened and the vegetables are starting to brown on the edges.
Add the sautéed vegetables to a mixing bowl and return the empty skillet to the burner, and add the remaining 7 Tablespoons of butter to the skillet. Reduce the heat to medium-low and heat until the butter is melted.
Add the corn and butter to the mixing bowl with the vegetables and add the yogurt, eggs, and honey; stirring to combine.
Stir in the cornmeal, flour, baking powder, and salt; just until moistened.
Pour the batter into the prepared pan and bake for 25-30 minutes until golden brown and a toothpick inserted into the center of the cornbread comes out clean.
Emma spends her days in the Research and Development Laboratory at Organic Valley working as a Product Development Technician and her evenings in the kitchen cooking and baking delicious meals and treats for friends.