Confetti cornbread of a white plate pictured on a yellow and white tablecloth

Confetti Pepper Cornbread

Chef Michael Degenhart

Ingredients 

  • 2 Chili Pepper Red or green, like jalapeño or serrano
  • 1 Egg Large
  • 1 cup Buttermilk Low-fat
  • cup Yogurt Nonfat, plain
  • 1 cup Flour All-purpose
  • 1 cup Cornmeal
  • cup Sugar
  • teaspoon Baking Powder
  • ¼ teaspoon Salt
  • Non-Stick Cooking Spray

Equipment

  • Oven
  • 9-inch Square Baking Dish
  • Large Bowl
  • Medium Bowl

Instructions

  • Preheat oven to 400°F.
  • Rinse, remove stems, and halve chilis. Scrape out seeds with a spoon and discard them. Dice chilis.
  • In a medium bowl, beat egg slightly with a fork.
  • Add buttermilk, yogurt, and chilis to the egg. Mix until smooth.
  • Add buttermilk, yogurt, and chilis to the egg. Mix until smooth.
  • Add wet mixture to dry ingredients. Blend with a rubber spatula or mixing spoon until just moist. Small lumps are okay. Do not overmix or cornbread will be too dense.
  • Coat the baking dish with non-stick spray. Pour in batter.
  • Bake on middle rack of oven until edges are lightly browned and a toothpick inserted in the middle comes out clean. This will be about 25–30 minutes. Remove from oven. Let cool in pan for 10 minutes before serving.

Notes

  • For spicier bread, do not remove chili pepper seeds. For cheesy cornbread, leave out chili peppers. Add ½ cup low-fat cheese to batter in step 6.
  • Add 1 cup fresh or thawed frozen corn kernels, if you like.
  • In place of buttermilk, add 1 teaspoon white vinegar or lemon juice to 1 cup milk. Let sit for 5 minutes before adding to other ingredients.
  • Crumble leftover cornbread and serve on top of chili or soup. Or, cut into cubes and toast. Use as homemade croutons for salad.
  • Cut into squares, place in zip-top plastic bags, and freeze up to 1 month. Be sure to freeze while the bread is still fresh.
  • Try making cornbread muffins instead. Add batter to a 12-cup muffin pan coated with non-stick spray. Bake as in step 8. Reduce cooking time to about 20 minutes.

Nutrition

Nutrition Facts
Confetti Pepper Cornbread
Amount per Serving
Calories
 
171
Calories from Fat 18
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
20
mg
7
%
Sodium
 
223
mg
10
%
Potassium
 
135
mg
4
%
Carbohydrates
 
33
g
11
%
Fiber
 
2
g
8
%
Sugar
 
9
g
10
%
Protein
 
5
g
10
%
Vitamin A
 
77
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
113
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword All-Purpose Flour, Almond Milk, AP Flour, Buttermilk, Cornbread, Cornmeal, Eggs, Flour, Jalapeño Pepper, Milk, Serrano Pepper, Vegetarian, Yellow Cornmeal, Yogurt