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Confetti Cornbread

This recipe won 2nd Place in the Quick Bread Category at the 2005 Summer Loaf Bread Baking Contest. Try this cornbread with chili or on its own- we think you will be amazed!

Directions

Step 1

Soak Polenta in 1-1/4 cup buttermilk, cover and refrigerate overnight. Remove from refrigerator 1 hour before proceeding.

Step 2

Preheat oven to 350°F. Grease a 9” cake pan and pour in cornbread.

Step 3

Sift flour, baking powder, baking soda and salt together. Stir in soaked polenta and brown sugar.

Step 4

In another bowl, dissolve honey in melted butter. In third bowl, whisk eggs with remaining 1/4 cup buttermilk. Add honey and egg mixtures to flour mixture. Stir in corn and peppers until evenly dispersed.

Step 5

Bake for 30-45 minutes or until center is springy and toothpick inserted comes out clean. Cool in pan for 20 minutes before serving.

Makes about 12 servings.
Confetti Cornbread

Prep Time: 60 minutes

Cook Time: 45 minutes

Total Time: 105 minutes

Servings: 12

Rating

*****

Products Used in this Recipe

Flours & Meals
Corn Grits Polenta

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MONTHLY SPECIALS
Unbleached White All Purpose Flour

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Gluten Free
Baking Powder

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Gluten Free
Baking Soda

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MONTHLY SPECIALS
Brown Sugar

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Ratings & Comments (1)

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*****

1 Review

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*****
Isa March 24, 2015
best cornbread recipe ever!!! super moist, perfect amount of sweetness! I must say that I did not add redpeppers or jalapen~os but, only because I did not have them handy. The recipe works with just the corn:)

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