CONFETTI CORNBREAD

Confetti Cornbread image

My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. -Angie Price, Bradford, Tennessee

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
1/4 teaspoon cayenne pepper
2 large eggs, room temperature
1 can (14-3/4 ounces) cream-style corn
1/2 cup buttermilk
1/4 cup plus 1-1/2 teaspoons canola oil, divided
1 cup shredded cheddar cheese
1 small onion, chopped
1 can (4 ounces) chopped green chiles
1 jar (2 ounces) pimiento strips, drained
1 jalapeno pepper, seeded and chopped

Steps:

Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.

Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 547mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.