Colby Confetti Cornbread

Servings: 8


1-3/4 cups yellow cornmeal
3/4 cups (3 ounces) Wisconsin parmesan cheese, grated
1/2 cup flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons butter
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 eggs
2 cups milk
1-1/3 cups buttermilk
3/4 cup (3 ounces) Wisconsin colby cheese, shredded and divided

Cooking Directions:

Preheat the oven to 375ºF. Butter a 9x9- or 10-inch round baking pan.

Combine the cornmeal, parmesan, flour, sugar, baking powder, baking soda and salt in a bowl. Set aside.

Heat the butter in a small skillet. Add the red and green peppers and sauté for 3 minutes. Remove from heat and cool slightly.

Beat the eggs, milk and buttermilk. Add cornmeal mixture and stir just to blend. Fold in the cooked peppers and 1/2 cup of the colby. Spread into prepared pan. Sprinkle with the remaining 1/4 cup colby. Bake 45 minutes until set and the top is golden.

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