fbpx
×
×

Yes, we are here!

At CAPPER'S FARMER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-678-4883 or by email. Stay safe!

Confetti Cornbread Recipe

Author Photo
By Capper's Farmer | May 16, 2018

1 / 2
Use jalapeno peppers for a spicy alternative or bake in a muffin pan and measure out individual servings.
2 / 2
  • 8 servings

    SERVINGS

    Ingredients

  • 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

Directions

  • 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:

Capper's Farmer - Your Hub for All Things Handmade

Get step-by-step instructions, DIY projects, upcycling tutorials, and more!