Confetti Corn Spoonbread

Confetti Corn Spoonbread

prep time

minutes
cook time

minute
servings
24

Ingredients















Cooking Instructions

1

Combine cornmeal, asiago, flour, sugar, baking powder and salt. Set aside.


2

In a large saucepan, heat oil. Add peppers and sauté 2 minutes. Add ham and continue to cook 1 minute. Remove from heat; cool.


3

Beat together eggs, milk and buttermilk. Add cornmeal and mix to blend. Fold in peppers and ham.


4

Spray a 12x20x4-inch steam table pan with non-stick cooking spray. Spread batter evenly in prepared pan and sprinkle with asiago and shredded Colby or cheddar, if desired. Bake until set and top is golden: in a conventional oven at 375°F for 45 to 50 minutes; convection oven at 325°F for 35 to 40 minutes. Let stand 10 to 15 minutes before serving. Serve with a freshly baked baking powder biscuit and butter.


Ingredients















Cooking Instructions

1

Combine cornmeal, asiago, flour, sugar, baking powder and salt. Set aside.


2

In a large saucepan, heat oil. Add peppers and sauté 2 minutes. Add ham and continue to cook 1 minute. Remove from heat; cool.


3

Beat together eggs, milk and buttermilk. Add cornmeal and mix to blend. Fold in peppers and ham.


4

Spray a 12x20x4-inch steam table pan with non-stick cooking spray. Spread batter evenly in prepared pan and sprinkle with asiago and shredded Colby or cheddar, if desired. Bake until set and top is golden: in a conventional oven at 375°F for 45 to 50 minutes; convection oven at 325°F for 35 to 40 minutes. Let stand 10 to 15 minutes before serving. Serve with a freshly baked baking powder biscuit and butter.


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