Confetti Pepper Cornbread

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

Course Bread, Side Dish, Snack

Cuisine American

Keyword All-Purpose Flour, Almond Milk, AP Flour, Buttermilk, Cornbread, Cornmeal, Eggs, Flour, Jalapeño Pepper, Milk, Serrano Pepper, Vegetarian, Yellow Cornmeal, Yogurt

Dietary Need Vegetarian

Cooking Method Oven

Program Cooking Matters

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 171kcal

Author Chef Michael Degenhart

Equipment

Oven
9-inch Square Baking Dish
Large Bowl
Medium Bowl

Ingredients

2 Chili Pepper Red or green, like jalapeño or serrano
1 Egg Large
1 cup Buttermilk Low-fat
⅓ cup Yogurt Nonfat, plain
1 cup Flour All-purpose
1 cup Cornmeal
⅓ cup Sugar
2½ teaspoon Baking Powder
¼ teaspoon Salt
Non-Stick Cooking Spray

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