Confetti Cornbread Recipe

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8 servings SERVINGS


  • 1 sweet onion, diced
  • 2 red, green OR yellow bell peppers, diced
  • 2 tablespoons butter
  • 1/2-pound bag (or 2 cups) frozen corn
  • 3 cups all-purpose flour
  • 1-1/2 cups cornmeal, preferably stone-ground
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 stick unsalted butter, melted
  • 2 cups buttermilk
  • 6 eggs


  • Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan.
  • In a large skillet, fry onions and peppers in butter until crisp-tender. Remove from heat, stir in corn and set skillet aside.
  • In a large bowl combine flour, cornmeal, baking powder, baking soda, sugar and salt.
  • Lightly beat together melted butter, buttermilk and eggs. Pour into flour mixture and whisk together until just combined. Fold in vegetables.
  • Pour batter into prepared pan. Bake for 45 minutes, or until cornbread is set in center. These recipes are from the January 2006 issue of Heart of the Home.
  • Recipes from this issue:

    Serve with cornbread: