CONFETTI CORNBREAD
My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. -Angie Price, Bradford, Tennessee
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.
Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 547mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.
CORNBREAD CONFETTI SALAD
This colorful and tasty salad is always well received at picnics and potlucks. Cornbread salads have long been popular in the South but may be new to people in other regions. No matter where you live, I think you'll like this one! -Jennifer Horst, Goose Creek, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 22 servings.
Number Of Ingredients 14
Steps:
- Prepare cornbread according to package directions. Cool completely; crumble. , In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. , In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.
Nutrition Facts : Calories 285 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 582mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
CONFETTI CORNBREAD
Make and share this Confetti Cornbread recipe from Food.com.
Provided by Anna P.
Categories Breads
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 425°F.
- Grease 9" square pan.
- Lightly spoon flour into measuring cup; level off.
- In medium bowl, combine flour, cornmeal, sugar, baking powder, salt and dry mustard.
- Stir in milk, butter and eggs.
- Add onion, green pepper, red pepper and corn; stir until mixed.
- Spoon batter into prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
- Immediately after removing from oven, top with grated cheese, if desired.
- Serve warm.
- Store tightly covered in refrigerator.
Nutrition Facts : Calories 598.8, Fat 26.9, SaturatedFat 14.8, Cholesterol 218.4, Sodium 1410.6, Carbohydrate 74.6, Fiber 4.5, Sugar 9.7, Protein 18.1
CORNBREAD
Provided by Food Network
Time 35m
Yield 10 mini loaves
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 425 degrees.
- In a bowl combine the first 6 ingredients. In another bowl whisk together the melted butter, buttermilk, milk, beaten eggs, and Tabasco pepper sauce, to taste. Add the dry ingredients and stir to just combine. Then fold in the warm corn kernels, grated cheddar cheese, chopped scallions, and chopped cilantro. Pour the mixture into buttered loaf pans 1 1/2 by 1 1/2 by 3-inches, filling them 2/3 full. Bake for 20 minutes, or until bread is golden brown and a skewer inserted in center comes out clean.
CHICKEN-N-VEGGIE FILLED CONFETTI CORNBREAD
Steps:
- Preheat oven to 400 degrees F.
- Place a greased 12-inch cast iron skillet in the oven to heat.
- In a large bowl, combine the artichoke hearts, spinach, Parmesan, mozzarella, mayonnaise, garlic, and 2 teaspoons hot pepper sauce. Mix well, and then fold in the cooked chicken. Set aside.
- In a medium bowl, blend eggs, oil and 1 teaspoon hot pepper sauce. Add the milk, carbonated beverage, cornmeal and flour. Mix well, and then stir in 1 cup of the chopped bell pepper.
- Remove the skillet from the oven. Pour the cornbread batter into the skillet. Carefully spread the batter with a spoon toward the sides of the skillet. The batter will begin to rise around edge of skillet. Spoon the chicken mixture on top of the batter, leaving the edges uncovered. Gently press the chicken mixture into the batter, making the edges rise slightly. Sprinkle the remaining 1/3 cup of bell pepper over the top.
- Bake for 25 to 35 minutes, or until the cornbread is golden and the filling is hot. Remove from the oven and cool for 5 to 10 minutes. Cut into wedges and serve.
CONFETTI CREAMED CORN
77% less sat fat • 76% less fat • 84% more vitamin C than the original recipe. A creamy side dish that's ready in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.
- Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 0 g
CORNBREAD CONFETTI SALAD
This recipe is great for potlucks because it makes such a huge quantity. It is kind of difficult to scale down because you would end up with partial cans of ingredients. I took this to a church potluck, and I actually had men coming up to me and asking to give their wives the recipe! The recipe came from Taste of Home.
Provided by MsBindy
Categories Breads
Time 45m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Prepare corn bread according to package directions.
- Cool completely and crumble or cube.
- In a large bowl, combine all of the salad ingredients, including the crumbled corn bread.
- In a small bowl, combine the dressing ingredients and whisk until well blended.
- Before serving, pour dressing over salad and toss gently.
Nutrition Facts : Calories 353, Fat 18.7, SaturatedFat 7, Cholesterol 30.8, Sodium 529.8, Carbohydrate 36.3, Fiber 7.3, Sugar 5.7, Protein 12.3
CONFETTI CORN BREADCRUSTED SHRIMP IN CREOLE FILLING
Provided by Mary Cech
Categories Bread Shellfish Vegetable Appetizer Side Bake Dinner Lunch Seafood Shrimp Fall Tailgating Potluck Chile Pepper Peanut Free Tree Nut Free Soy Free
Yield Makes 6-8 servings
Number Of Ingredients 26
Steps:
- To prepare the filling, melt the butter in a large sauté pan or skillet over high heat. Add the onion, celery, and green bell peppers. Cook until the vegetables are tender, about 3 minutes. Stir in the garlic and Creole seasoning, and cook until the garlic is fragrant, about 1 minute. Sprinkle the flour over the vegetables and stir constantly, about 2 minutes, until slightly thickened. Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf. Stir and bring to a simmer. Reduce the heat to medium, cover the pan with a lid, and cook for 5 minutes. Add the shrimp and heat through, about 2 minutes. Remove the bay leaf and pour the filling into an 8-by-8-inch square or round baking dish. Set aside in a warm area, while preparing the topping.
- To prepare the topping, preheat the oven to 375°F. Put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth. Add the green chiles, creamed corn, red and green bell peppers, the flour, cornmeal, baking powder, and salt. Mix on low speed until the mixture forms a soft batter.
- Carefully dollop the corn bread batter over the filling. Using an offset metal spatula, spread the batter smoothly across the top of the casserole, forming a thin layer. Place the baking dish on a baking sheet in the center of the oven. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes. Remove from the oven to a cooling rack. Cut through the corn bread with a small knife. Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.
CONFETTI CORN
This easy corn dish is sure to dress up almost any entree. I added the crunch of water chestnuts, red pepper and chopped carrot-along with extra nutrition. -Glenda Watts, Charleston, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large cast-iron or other heavy skillet, saute carrot in oil until crisp-tender. Stir in the corn, water chestnuts, and red pepper; heat through.
Nutrition Facts : Calories 140 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CONFETTI CORNBREAD
Make and share this Confetti Cornbread recipe from Food.com.
Provided by JackieOhNo!
Categories Breads
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Line 8-inch square baking pan with foil to overhang sides by 2 inches. In bowl, whisk cornmeal, flour, sugar, baking powder and salt. In small bowl, whisk milk and eggs.
- Place 1 T. butter in pan. Place pan in oven; heat until pan is hot and butter is melted, 5 minutes. Meanwhile, melt remaining 3 T. butter; whisk into milk mixture. Stir milk mixture into cornmeal mixture. Stir in 3/4 cup scallions and 2 T. peppers.
- Pour batter into hot pan. Sprinkle with remaining scallions and peppers. Bake 30-35 minutes or until toothpick inserted into center comes out clean. Cool in pan on rack. Using foil to help, lift cornbread from pan.
Nutrition Facts : Calories 269.7, Fat 9.6, SaturatedFat 5.1, Cholesterol 89.3, Sodium 482.1, Carbohydrate 39.7, Fiber 2.1, Sugar 8.6, Protein 6.9
CONFETTI CORNBREAD
I adapted this from the Jalapeno Cornbread in Ann Hodgman's Beat This Cookbook (which is a MUST BUY!) The low fat suggestions are mine; I also doubled the cheese and added the onions, scallions, garlic, and hot sauce. The orinal recipe calls for canned jalapenos only, but I like to use fresh and add some extra color with serranos. Also, the original recipe calls for a 9X13 pan, but I found that it was too flat, hence the smaller pan and longer cooking time. I haven't tried it yet, but some crumbled cooked bacon or real bacon bits would taste really good.
Provided by JMS0173
Categories Quick Breads
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees and grease a 9X9 square pan.
- Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients.
- In a smaller bowl, combine the next 3 ingredients.
- Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce.
- Pour into pan and bake, approximately 40- 50 minutes.
- Check doneness with fork or toothpick.
- Remove from oven.
- Top with butter pat and move it around until evenly coated.
Nutrition Facts : Calories 494, Fat 30.6, SaturatedFat 8.5, Cholesterol 132.3, Sodium 1200.9, Carbohydrate 46.2, Fiber 4.2, Sugar 4.2, Protein 13.3
CONFETTI CORNBREAD
Slather this cornbread with Dried Chile Pepper Butter.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Spray 4 clean 13 3/4-ounce cans with cooking spray. Set aside. (If using a skillet, spray with cooking spray.) Melt the butter in skillet over medium heat. Add the shallots, and cook, stirring occasionally, over medium-low heat until soft, 3 to 4 minutes; set aside.
- Place flour, cornmeal, salt, pepper, baking powder, and baking soda in bowl. Whisk briefly to mix. Make a well; add eggs to center. Whisk eggs into dry mixture. Add buttermilk. Combine. Mixture will be thick.
- Stir in the cooked shallots and raw peppers. Melt the vegetable shortening in a small pan over medium heat. Pour hot shortening into the cornbread mixture. Stir well to combine. Spoon the batter evenly into prepared containers or skillet.
- Bake until golden brown and cornbread is pulling away from sides of cans or skillet, 30 to 40 minutes; a cake tester inserted into the center should come out clean. Transfer to a cooling rack. Let cool enough to touch; gently run a knife around rim, and unmold. Slice crosswise into 1-inch pieces. Serve warm with Dried Chile-Pepper Butter.
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- In bowl, stir together muffin mix, milk, and egg until just blended; stir in corn, 3/4 cup cheese and scallions.
- Transfer batter to pan; sprinkle tomatoes and remaining cheese over top of batter. Bake 22-25 min. or until golden and toothpick inserted into center comes out clean.
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- Warm oil in a skillet over medium-high heat. Sauté red and green bell peppers until softened, about 4 minutes. Stir in green chiles, remove from heat and cool slightly.
- Whisk flour, cornmeal, baking powder and salt in a bowl. Whisk milk, eggs and butter in a separate bowl until smooth. Stir milk mixture into flour mixture to blend. Stir in bell pepper mixture and jalapeño. Do not overmix. Pour batter into pan, smooth top and bake until edges are brown and a tester inserted in the center comes out clean, 30 to 35 minutes. Let cool. Serve with butter.
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