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.

confetti cornbread

Confetti Cornbread
Print Recipe
Servings
1 Loaf
Servings
1 Loaf
Confetti Cornbread
Print Recipe
Servings
1 Loaf
Servings
1 Loaf
Ingredients
Servings: Loaf
Instructions
  1. Grease a 9” round pan, preheat the oven to 400°F.
  2. Add 1 Tablespoon of the butter to a skillet over medium high heat. When melted add the red pepper, onion, garlic, and thyme.
  3. 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.
  4. 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.
  5. Add the corn and butter to the mixing bowl with the vegetables and add the yogurt, eggs, and honey; stirring to combine.
  6. Stir in the cornmeal, flour, baking powder, and salt; just until moistened.
  7. 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.
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