Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

Colby Confetti Cornbread

Servings: 8

Ingredients:

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.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.