Spicy Confetti Cornbread
Spicy Confetti Cornbread is a vibrant, flavorful bread packed with colorful scallions, spicy cumin and chili powder, and sweet pimento. Its moist texture and bold flavors make it perfect as a side dish or snack, suitable for outdoor gatherings, campfires, or family dinners.
Ingredients
Instructions
- Preheat oven to 400°F.
- Combine the dry ingredients and pimento in a bowl.
- In a separate bowl, mix the yogurt, egg, oil, and scallions.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Pour the batter into an 8-inch cast-iron skillet.
- Bake for 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
- Can be baked over a campfire if done carefully.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or swapping some of the pimento for diced green chilies. If you don’t have plain yogurt on hand, sour cream or buttermilk can work as substitutes. Ensure the skillet is well-greased to help achieve that crispy crust. Mixing the batter just until combined will keep the cornbread light and fluffy.
Serving Suggestions
This Spicy Confetti Cornbread pairs beautifully with chili or barbecued meats for a delightful meal. Serve it warm with a dollop of butter or your favorite spread. For a vegetarian option, enjoy it alongside a fresh salad or as part of a lively brunch featuring dishes like Apple French Toast or Mini Cheesecake.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, wrap the cornbread in foil and warm it in a preheated oven at 350°F for about 10-15 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Confetti Cornbread contains roughly 387 calories, with 4g protein, 38g carbohydrates, and 25g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1298mg per serving (56% 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 ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. However, it's best to bake it fresh for optimal texture. If you do bake it ahead, simply reheat as mentioned to revive its freshness.
What can I use instead of cornmeal?
If you don't have cornmeal, you can use a finer grind of polenta or even ground oats as a substitute. Just keep in mind that the texture may vary slightly, but it will still yield a delicious cornbread.
Can I add cheese to this recipe?
Absolutely! Adding shredded cheese, such as cheddar or pepper jack, can enhance the flavor and texture of the cornbread. Mix in about one cup of cheese to the batter before baking for a cheesy 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).