Confetti Corn Bread
Colorful confetti corn bread combines savory vegetables and herbs with a moist, fluffy texture, perfect for hearty family dinners or festive gatherings seeking bold flavors.
Ingredients
- 1 cup sifted flour ⓘ
- 4 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 1 tablespoon sugar ⓘ
- 1 teaspoon thyme ⓘ
- 1 teaspoon sage ⓘ
- 1 teaspoon marjoram ⓘ
- 1 1/2 cups onions ⓘ
- 1 1/2 cups chopped celery ⓘ
- 1 teaspoon chopped green pepper ⓘ
- 1 teaspoon chopped pimento ⓘ
- 1/4 cup shortening ⓘ
- 3 eggs, beaten ⓘ
- 1 cup milk ⓘ
Instructions
- Sift together flour, baking powder, salt, pepper, sugar, thyme, sage, and marjoram.
- Add cornmeal and stir to blend.
- Saute onions, celery, green pepper, and pimento in shortening.
- Add the sauteed vegetables with shortening to the flour mixture.
- Stir in beaten eggs and milk until well blended.
- Pour the batter into a well-greased 9-inch square pan.
- Bake in a hot 400°F oven for 30 minutes.
Tips & Substitutions
For added flavor, consider substituting some of the shortening with olive oil or butter. If you need a gluten-free option, try using a gluten-free all-purpose flour blend. Sautéing the vegetables until they're slightly caramelized can enhance their sweetness, making the cornbread even more delicious. You can also add a little cornmeal to the batter for extra texture.
Serving Suggestions
This Confetti Corn Bread pairs beautifully with soups and stews, making it a fantastic side for chili or a hearty vegetable soup. You can also enjoy it as a breakfast treat with butter and honey. For a complete meal, serve it alongside a fresh salad or roasted vegetables. It’s a great addition to any gathering or potluck.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place the slices in a preheated oven at 350°F for about 10 minutes, or until warmed through, to maintain their moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Confetti Corn Bread contains roughly 110 calories, with 4g protein, 22g carbohydrates, and 4g fat. It is an excellent source of vitamin C (145% of the Daily Value), iron (85% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1135mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh for this recipe?
Yes, you can use frozen vegetables in place of fresh ones. Just make sure to thaw and drain them well before adding to the batter, as excess moisture can affect the texture of the cornbread.
Is it possible to make this recipe vegan?
Absolutely! You can replace the eggs with flaxseed meal mixed with water or a commercial egg replacer. Use plant-based milk, such as almond or oat milk, and substitute the shortening with coconut oil or vegan butter for a delicious vegan version.
What can I serve this cornbread with?
This cornbread is versatile and goes well with many dishes. Try serving it with a bowl of hearty chili, a fresh garden salad, or even alongside grilled meats. It also pairs nicely with a sweet or spicy jam for a unique twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).