Confetti Cornbread Recipes

CORNBREAD CONFETTI SALAD

Steps:

• Prepare cornbread according to package directions. Cool completely; crumble. , In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. , In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.

CONFETTI CORNBREAD

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.

CONFETTI CORNBREAD

Steps:

• Heat oven to 375 degrees. Spray 4 clean 13 3/4-ounce cans with cooking spray. Set aside. (If using a skillet, spray with cooking spray.) Melt the butter in skillet over medium heat. Add the shallots, and cook, stirring occasionally, over medium-low heat until soft, 3 to 4 minutes; set aside.
• Place flour, cornmeal, salt, pepper, baking powder, and baking soda in bowl. Whisk briefly to mix. Make a well; add eggs to center. Whisk eggs into dry mixture. Add buttermilk. Combine. Mixture will be thick.
• Stir in the cooked shallots and raw peppers. Melt the vegetable shortening in a small pan over medium heat. Pour hot shortening into the cornbread mixture. Stir well to combine. Spoon the batter evenly into prepared containers or skillet.
• Bake until golden brown and cornbread is pulling away from sides of cans or skillet, 30 to 40 minutes; a cake tester inserted into the center should come out clean. Transfer to a cooling rack. Let cool enough to touch; gently run a knife around rim, and unmold. Slice crosswise into 1-inch pieces. Serve warm with Dried Chile-Pepper Butter.

CONFETTI CORNBREAD

Steps:

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

CORNBREAD CONFETTI SALAD

Steps:

• Prepare corn bread according to package directions.
• Cool completely and crumble or cube.
• In a large bowl, combine all of the salad ingredients, including the crumbled corn bread.
• In a small bowl, combine the dressing ingredients and whisk until well blended.
• Before serving, pour dressing over salad and toss gently.

CONFETTI CORNBREAD

Steps:

• Preheat oven to 375 degrees. Line 8-inch square baking pan with foil to overhang sides by 2 inches. In bowl, whisk cornmeal, flour, sugar, baking powder and salt. In small bowl, whisk milk and eggs.
• Place 1 T. butter in pan. Place pan in oven; heat until pan is hot and butter is melted, 5 minutes. Meanwhile, melt remaining 3 T. butter; whisk into milk mixture. Stir milk mixture into cornmeal mixture. Stir in 3/4 cup scallions and 2 T. peppers.
• Pour batter into hot pan. Sprinkle with remaining scallions and peppers. Bake 30-35 minutes or until toothpick inserted into center comes out clean. Cool in pan on rack. Using foil to help, lift cornbread from pan.

CONFETTI CORNBREAD

Steps:

• Heat oven to 425°F.
• Grease 9" square pan.
• Lightly spoon flour into measuring cup; level off.
• In medium bowl, combine flour, cornmeal, sugar, baking powder, salt and dry mustard.
• Stir in milk, butter and eggs.
• Add onion, green pepper, red pepper and corn; stir until mixed.
• Spoon batter into prepared pan.
• Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
• Immediately after removing from oven, top with grated cheese, if desired.
• Serve warm.
• Store tightly covered in refrigerator.