Confetti cornbread

I found this recipe a year or so ago in The Parade magazine which was inserted in our local newspaper.  We tried it and loved it; I ran across it again the other day and decided to make again to have with Chili.  I now remember why I saved the recipe.  Try it; I think you will enjoy this as much as we do.

1 cup cornmeal
3 Tbsp sugar
1 Tbsp of baking powder
1 1/4 tsp chili powder
1 tsp salt
1 cup milk
1 stick unsalted butter, melted
1 large egg
1 cup finely diced mixed peppers ( sweet peppers and jalapeños)

Preheat the oven to 400°F and butter an 8- or 9-inch square pan. (I use a cast iron skillet)
Whisk all the dry ingredients together in a large bowl. In another bowl, whisk the milk, butter, and egg together. Pour the wet ingredients over the dry and gently stir until the batter is evenly moistened. Add the peppers and stir to combine.

Bake for about 25 minutes, or until a toothpick inserted into the cornbread comes out dry. Cool for at least 15 minutes before serving.

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