Free Recipe Confetti Corn Bread

Recipe Type: M Recipes

Recipe Preparation: bake

Cooking Ingredients for Confetti Corn Bread Recipe

3 tb Unsalted butter
3 Shallots; peeled, chopped
1 c All-purpose flour; plus
2 tb All-purpose flour
2-1/4 c Yellow cornmeal
2 ts Salt
3/4 ts Freshly-ground black pepper
1-1/2 tb Baking powder
3/4 ts Baking soda
3 lg Eggs
2-1/4 c Buttermilk
8 oz Peppers; see * Note
1/4 c Vegetable shortening; plus
2 tb Vegetable shortening
Vegetable cooking spray

Confetti Corn Bread Preparation

* NOTE: Use any mixture of fresh hot or sweet peppers cut into 1/8-inch dice to yield 3/4 cup. Heat oven to 375 degrees. Spray four 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 corn bread is pulling away from the 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 one inch pieces. Serve warm. Makes 8 servings. Source: Martha Stewart Living Magazine, Jul/Aug 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 393 Calories (kcal); 17g Total Fat; (39% calories from fat); 10g Protein; 50g Carbohydrate; 84mg Cholesterol; 1021mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 8

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