Confetti Cornbread
Confetti Cornbread is a colorful, flavorful side featuring cornmeal, green onions, and diced pimentos, perfect for casual gatherings and family dinners alike.
Ingredients
- 3 Tbsp. vegetable oil ⓘ
- 1 c. yellow cornmeal ⓘ
- 3/4 c. all-purpose flour ⓘ
- 1 to 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 pimento, drained ⓘ
Instructions
- Heat oil in an 8-inch cast-iron or 8-inch square pan in a 400° oven for 5 minutes.
- Combine cornmeal and the next 8 ingredients in a large bowl.
- Make a well in the center of the mixture.
- Pour the batter into the preheated pan and bake until golden and cooked through.
Tips & Substitutions
For a sweeter cornbread, increase sugar to 2 tablespoons. If you don't have chili powder, try paprika for a milder flavor. Use buttermilk instead of yogurt for a richer taste. For added texture, fold in some shredded cheese or chopped bell peppers. Ensure the pan is hot before adding the batter for a nice crust. This cornbread complements dishes like Pepper Dye Pride Chicken beautifully.
Serving Suggestions
Serve this colorful cornbread warm with a pat of butter or drizzle of honey. It pairs wonderfully with chili, soups, or as a side for barbecued meats. Consider serving it alongside a fresh salad for a light meal. This dish is great for potlucks and gatherings, making it a staple in American recipes.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. To reheat, place in a preheated oven at 350°F for about 10 minutes or microwave in short intervals until warmed through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Confetti Cornbread contains roughly 156 calories, with 2g protein, 21g carbohydrates, and 8g fat. It is an excellent source of vitamin C (38% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1304mg per serving (57% 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 make this cornbread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. The cornbread will still be delicious, and you can enjoy it just like the traditional version.
How do I know when the cornbread is done baking?
The cornbread is done when it's golden brown on top and a toothpick inserted in the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil while it finishes baking.
Can I add other mix-ins to this cornbread?
Absolutely! Feel free to add corn kernels, diced jalapeños for heat, or even cooked bacon bits for extra flavor. Just be mindful not to overload the batter, as it may affect the baking time and texture.
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).