Description
A recipe for Confetti Cornbread

Ingredients

• 1 OSO Sweet onion, diced
  
• 2 colorful bell peppers, diced
  
• 2 tablespoons butter
  
• 1/2 pound bag (or 2 cups) frozen corn
  
• 2 tablespoons unsalted butter
  
• 3 cups all-purpose flour
  
• 1 1/2 cups cornmeal, preferably stone-ground
  
• 2 teaspoons baking powder
  
• 1 teaspoon baking soda
  
• 1/4 cup sugar
  
• 1 teaspoon salt
  
• 1 stick unsalted butter, melted
  
• 2 cups buttermilk
  
• 6 eggs

Preparation
Preheat oven to 350°F. In skillet, fry onions and peppers in 2 tablespoons butter till crisp-tender. Remove from heat, stir in corn and reserve. Combine flour, cornmeal, baking powder, baking soda, sugar and salt in large bowl.

Lightly beat together 1 stick melted butter, buttermilk and eggs. Pour into flour mixture and whisk together until just combined. Fold in vegetables. Butter 9 x 13-inch baking pan. Pour in batter and bake 45 minutes or until cornbread is set in center.

Nutrition
no information available

Serves
Serves 8

Variations
no information available