Texas Confetti Cornbread
A vibrant, flavorful cornbread packed with sharp Cheddar, jalapenos, pimentos, and onion, perfect for Southern gatherings or as a spicy side dish.
Ingredients
- 2 1/2 cups cornmeal ⓘ
- 1 cup unsifted flour ⓘ
- 2 tablespoons sugar ⓘ
- 2 teaspoons salt ⓘ
- 4 teaspoons baking powder ⓘ
- 3 eggs ⓘ
- 1 1/2 cups buttermilk ⓘ
- 1/2 cup vegetable oil ⓘ
- 1 (16 oz) can cream-style corn
- 4 tablespoons jalapeno peppers, seeded and chopped ⓘ
- 2 cups sharp Cheddar cheese, grated ⓘ
- 1 large onion, chopped ⓘ
- 1 (2 oz) jar pimentos, minced ⓘ
Instructions
- In a large mixing bowl, stir together the cornmeal, flour, sugar, salt, and baking powder.
- In a separate bowl, combine the eggs, buttermilk, and vegetable oil; mix well.
- Pour the liquid mixture into the cornmeal mixture and stir until well blended.
- Add the chopped onion, minced pimentos, chopped jalapenos, and grated cheddar cheese; stir until evenly incorporated.
- Divide the batter evenly between two well-oiled 9 x 11-inch baking pans.
- Bake at 425°F (220°C) for 30 minutes or until golden brown.
Tips & Substitutions
For added moisture, consider using sour cream or Greek yogurt in place of some of the buttermilk. If you want a milder flavor, substitute the jalapenos with sweet bell peppers. To enhance the cornbread's sweetness, you can increase the sugar slightly or add a touch of honey. Always check the baking pan size to ensure even cooking and avoid overflow.
Serving Suggestions
This colorful cornbread is perfect as a side dish for barbecues or paired with chili. It also complements dishes like White Chicken And Spaghetti beautifully. For an added twist, serve it with a dollop of sour cream or a sprinkle of fresh herbs. Enjoy it warm for the best flavor and texture.
Storage & Reheating
Allow the Texas Confetti Cornbread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to 2 days or refrigerated for up to a week. To reheat, wrap in foil and warm in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Texas Confetti Cornbread contains roughly 283 calories, with 4g protein, 21g carbohydrates, and 21g fat. It is an excellent source of vitamin A (30% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 926mg per serving (40% 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. Ensure that the blend contains xanthan gum for proper texture. Additionally, double-check all other ingredients to confirm they are gluten-free.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If it appears too dark on top, you can cover it loosely with foil to prevent over-browning while it finishes baking.
Can I freeze leftover cornbread?
Absolutely! Wrap the cornbread tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.
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).