Confetti Cornbread Recipe

Name: Confetti Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. vegetable oil; 1 c. yellow cornmeal; 3/4 c. all-purpose flour; 2 Tbsp. sugar; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 tsp. chili powder; 1/4 tsp. ground cumin; 2 Tbsp. chopped green onions; 1 c. plain nonfat yogurt; 1 large egg; 1 (2 oz.) jar diced pimiento, drained

Servings: persons

3 Tbsp. vegetable oil
1 c. yellow cornmeal
3/4 c. all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. ground cumin
2 Tbsp. chopped green onions
1 c. plain nonfat yogurt
1 large egg
1 (2 oz.) jar diced pimiento, drained

1
Heat oil in an 8-inch cast-iron skillet or 8-inch square pan in a 400u00b0 oven for 5 minutes.
2
Combine cornmeal and next 8 ingredients in a large bowl.
3
Make a well in center of mixture. Set aside.
4
Combine yogurt, egg and pimiento.
5
Add to dry ingredients, stirring just until moistened.
6
Remove skillet from oven.
7
Pour oil into batter, stirring until blended.
8
Pour mixture into hot skillet.
9
Bake at 400u00b0 for 20 to 25 minutes or until golden.
10
Serve immediately.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 Tbsp. vegetable oil, 1 c. yellow cornmeal, 3/4 c. all-purpose flour, 2 Tbsp. sugar, and more.

Yes, Confetti Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Confetti Cornbread

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