Cornbread Recipe~ Confetti Southwest Style

confetti-cornbread

This is my favorite cornbread recipe.

I have been making it this way for about 20 years ever since I realized that the addition of cheddar cheese and jalapeño peppers makes you want to scream yeehaw!

Ok, maybe not but it will have you coming back for a second piece!

This ain’t that old stale dried up piece of cornbread you may be used to having.

This recipe is more of a corn cake if I may be so bold.

Perhaps it is just my lifelong mission to get cake on the dinner table, but once you taste this combination of kicking flavors you won’t hear anyone complain!

Slightly sweet with jalapeños and scallions packing some heat!

The cheddar cheese and addition of corn kernels….well….just try it for yourself!

This is a cornbread recipe revival!


5.0 from 1 reviews
Cornbread Recipe
 
Prep time
Cook time
Total time
 
You can replace the hot peppers with sweet bell peppers if you prefer, however in my opinion this is not very hot at all
You can make a round cornbread or 12 muffins
Grease cake pan or muffin tins with spray or pan grease
Preheat oven to 350°F
Author:
Serves: 8" Round bread
Ingredients
  • Unsalted Butter 1 cup (226g)
  • Granulated Sugar ½ cup (100g)
  • Eggs large 3 (150g)
  • Cornmeal 1 cup (115g)
  • All Purpose Flour 1½ cup (195g)
  • Salt 1 teaspoons (6g)
  • Baking Powder 1½ teaspoons (7g)
  • Buttermilk ¼ cup (60ml)
  • Scallions 2
  • Hot Red Pepper 2
  • Jalapeño Pepper 2
  • Corn Kernels (fresh or canned or frozen) 1 cup
  • Shredded Cheddar Cheese 1 cup (113g)
Instructions
  1. Cream the butter and sugar until light and fluffy
  2. Add the eggs one at a time, scrape bowl as needed
  3. Add the sifted flour, baking powder, salt, cornmeal all at once and mix well.
  4. Add the finely chopped peppers and scallion along with the cheddar cheese and corn. Mix until combined
  5. Pour batter into an 8 " greased pan and bake in preheated 350°F oven for approximately 50 minutes or until it is springy to the touch when you gently press the center
Notes
Cornbread can be stored at room temperature covered well for up to 3 days (it will go stale before it will go bad)

Refrigerate for longer storage wrap well for up to 7 days

Freeze wrapped well for up to 2 months

VEGANIZE THIS RECIPE!

5.0 from 1 reviews
Vegan Cornbread Recipe
 
Prep time
Cook time
Total time
 
You can replace the hot peppers with sweet bell peppers if you prefer, however in my opinion this is not very hot at all
You can make a round cornbreads or 12 muffins
Grease cake pan or muffin tins with spray or pan grease
Preheat oven to 350°F
Author:
Serves: 8" Round Bread
Ingredients
  • Earth Balance Buttery Sticks 1 cup (226g)
  • Granulated Sugar ½ cup (100g)
  • Ground Flax Seed 3 Tablespoons (24g)
  • Hot Water 9 Tablespoons (135ml)
  • Cornmeal 1 cup (115g)
  • All Purpose Flour 1½ cup (195g)
  • Salt 1 teaspoons (6g)
  • Baking Powder 1½ teaspoons (7g)
  • Almond Milk ¼ cup (60ml)
  • Scallions 2
  • Hot Red Pepper 2
  • Jalapeño Pepper 2
  • Corn Kernels (fresh or canned or frozen) 1 cup
  • Shredded Daiya Cheddar Cheese 1 cup (113g)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Cream the earth balance and sugar until light and fluffy
  4. Add the flax eggs and then scrape bowl as needed
  5. Add the sifted flour, baking powder, salt, cornmeal all at once and mix well.
  6. Add the finely chopped peppers and scallion along with the Daiya cheddar cheese and corn. Mix until combined
  7. Pour batter into an 8 " greased pans and bake in preheated 350°F oven for approximately 50 minutes or until it is springy to the touch when you gently press the center
Notes
Cornbread can be stored at room temperature covered well for up to 3 days (it will go stale before it will go bad)

Refrigerate for longer storage wrap well for up to 7 days

Freeze wrapped well for up to 2 months
 

 

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10 Comments

  1. Hey Gretchen,
    Thank you for an easy and awesome con bread recipe.
    Turned out perfect
    Your videos have made my baking life fun and easy

  2. Hi Gretchen,

    I have a gluten free recipe that is made with a can of creamed corn, cornmeal, chopped roasted green chiles and jack cheese. No flour or milk. Won a blue ribbon for it at the little county fair back in the late 60s!

  3. Hi Gretchen

    I have made this recipe in a cast iron skillet and it turns out great every time. Best corn bread. Thanks for the recipe.
    This time I want to make it in muffin pan. How long should I bake it?

    Thanks a lot
    Pratibha

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