Confetti Cornbread Recipe


| 4/18/2014 4:01:00 PM


Moist and tender, this recipe for Confetti Cornbread uses colorful veggies that taste great any time of the year. From vibrant red pepper, to dashing jalapeño pepper, you are sure to impress with this colorful concoction. This recipe, courtesy Bob’s Red Mill Natural Foods, uses Bob’s Red Mill Corn Grits, and won second place in the Quick Bread category at the 2005 Summer Loaf Bread Baking Contest.

Alone, corn grits—also known as polenta—makes a popular Southern-style breakfast, served with milk and honey or brown sugar. For added texture, sprinkle 1/2 cup pumpkin seeds across the top of your cornbread batter before baking. Serve with chili or enjoy all on its own. Check back next week for another great recipe from Bob’s Red Mill.

Confetti Cornbread

Confetti Cornbread

• 1 1/4 cups Bob’s Red Mill Corn Grits (Polenta)
• 1 1/2 cups buttermilk, divided
• 1 3/4 cups unbleached white flour
• 1 1/2 tablespoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup brown sugar, packed
• 2 tablespoons honey
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1 1/4 cups diced fresh or frozen corn, red pepper and jalapeño pepper

1. Soak corn grits in 1 1/4 cup buttermilk, cover and refrigerate overnight. Remove from refrigerator 1 hour before proceeding.



2. Preheat oven to 350 degrees. Grease a 9-inch cake pan and pour in cornbread.



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