Confetti Cornbread

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I stole this recipe for Confetti Cornbread from a cookbook called The Pioneer Woman Cooks: Come & Get It. This recipe for homemade cornbread gets some color from a can of fiesta corn. Dry ingredients include cornmeal, flour, sugar, baking powder and salt. Wet ingredients include buttermilk, eggs, creamed corn and fiesta corn. The wet ingredients are folded into the dry ingredients and then poured into a pan and baked. This cornbread goes great with Meatball Tortilla Soup.

Did you know? Cornbread is an American quick bread that substitutes cornmeal for flour. To make it Southern style the cornbread is baked in a skillet.¹ (see more trivia in the Trivia tab)

Preheat oven to 425 F. Grease a 9 inch pan with butter. In a large bowl, combine 1 cup coarse cornmeal, 1 ½ cups flour, 2 tbsp sugar, 1 tbsp baking powder and 1 tsp salt. Stir together.

Using a different bowl or measuring pitcher, lightly whisk the ½ cup buttermilk and 2 eggs. Add 14 oz can creamed corn and 14 oz can drained fiesta corn and stir together.

Slowly pour the corn mixture into the dry ingredients.

Gently fold together the wet and dry ingredients. Pour in 2 tbsp melted butter, and fold until it is mixed together.

After mixing, pour the batter into the prepared pan.

Bake until golden on top and set in middle, 23 to 25 minutes.

Cut cornbread into slices.

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Confetti Cornbread

This recipe for homemade cornbread gets some color from a can of fiesta corn. Dry ingredients include cornmeal, flour, sugar, baking powder and salt. Wet ingredients include buttermilk, eggs, creamed corn and fiesta corn. The wet ingredients are folded into the dry ingredients and then poured into a pan and baked. This cornbread goes great with Meatball Tortilla Soup.
Course Bread
Cuisine Tex-Mex
Keyword Cornbread
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 people

Ingredients

  • 2 tbsp butter melted
  • 1 cup fine-grind or coarse cornmeal
  • 1 ½ cups AP flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • ½ cup buttermilk or 1 tbsp white vinegar and milk to make ½ cup
  • 2 large eggs
  • 14 oz can cream-style corn
  • 14 oz can fiesta corn drained

Instructions

  1. Preheat oven to 425 F. Grease a 9 inch square pan with butter. (If you want thinner pieces use a 9x13 pan and bake 20 minutes.)
  2. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Stir together.
  3. In a large bowl or measuring pitcher, lightly whisk the buttermilk and eggs. Add the creamed corn and fiesta corn and stir together.
  4. Slowly pour the corn mixture into the dry ingredients, folding as you go. Pour in the melted butter, and fold until it is mixed together.
  5. Pour the batter into the pan. Bake until golden on top and set in middle, 23 to 25 minutes.
  6. Cut cornbread into squares.

Recipe Notes

I use a pie plate and slice into wedges.