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Confetti Cornbread




Source of Recipe


tgcmagazine.com






List of Ingredients



• 1 large egg
  
• 1 1/2 cups buttermilk
  
• 1 cup all-purpose flour
  
• 1 cup stone-ground cornmeal
  
• 4 tsp baking powder
  
• 1/2 tsp baking soda
  
• 2 tsp coarse salt
  
• 1 T sugar
  
• 1/2 cup (1 stick) unsalted butter
  
• 1 1/2 T chopped hot green chiles
  
• 1 red bell pepper, cored, seeded and diced
  
• 3 green onions, chopped
  
• 3/4 cup cooked corn kernels
  
• vegetable spray
  






Instructions



1. Preheat the oven to 425 degrees. Place a cast-iron skillet or corn-stick mold in an oven to heat.
   
2. In a mixing bowl, whisk egg and buttermilk. In a seperate bowl, mix together flour, cornmeal, baking powder, baking soda, salt, and sugar. Add flour mixture to buttermilk mixture, and stir with a wooden spoon until batter just combines (do not overmix).
   
3. In a small skillet over medium heat, melt butter and add chiles, bell pepper, and green onions. Cook 10 minutes, or until vegetables are soft. Fold the corn and pepper mixture into the batter. Remove heated skillet from oven and spray with vegetable spray. Add batter and bake 20 to 25 minutes for skillet or 10 to 15 minutes for sticks.
   






Final Comments


Yield: 8 servings