Toni Searcy's Recipe

Confetti Cornbread

Category: Recipes

1 cup buttermilk
2 large eggs
4 Tbs butter, melted
2 pkgs. (8.5 oz each) corn-muffin mix, like Jiffy
1 can (11 oz) Mexican-style corn, drained
1/3 cup diced red peppers

Heat over to 350F. Lightly coat 9" square baking pan with non stick cooking spray. In large bowl whisk together buttermilk, egg and melted butter until blended.

Stir in corn-muffin mix, corn and red peppers until blended. Pour batter into prepared pan.

Bake 30 mins or until toothpick comes out clean. Let cool 5 mins before slicing. Garnish with chopped fresh parsley if desired.

Prep time: 10 mins Total time: 40 mins plus cooling time Serves: 12