Best 2 Confetti Cornbread Recipes

**Confetti cornbread**, also known as **Celebration Cornbread**, is a delicious and festive variation of the classic Southern cornbread recipe. This colorful and flavorful dish is perfect for any occasion, from backyard barbecues to holiday gatherings. Our collection of confetti cornbread recipes offers a variety of options to suit your taste and dietary preferences, including classic, gluten-free, vegan, and even a savory bacon-infused version. Each recipe is packed with sweet cornmeal, tangy buttermilk, and a vibrant array of mix-ins like bell peppers, black beans, corn kernels, and cheese. Whether you prefer a simple and traditional cornbread or a more elaborate and loaded version, our recipes have you covered. So, gather your ingredients, preheat your oven, and get ready to whip up a batch of delicious confetti cornbread that will be the star of your next meal.**

Check out the recipes below so you can choose the best recipe for yourself!

CONFETTI CORNBREAD

Confetti Cornbread image

My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. -Angie Price, Bradford, Tennessee

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
1/4 teaspoon cayenne pepper
2 large eggs, room temperature
1 can (14-3/4 ounces) cream-style corn
1/2 cup buttermilk
1/4 cup plus 1-1/2 teaspoons canola oil, divided
1 cup shredded cheddar cheese
1 small onion, chopped
1 can (4 ounces) chopped green chiles
1 jar (2 ounces) pimiento strips, drained
1 jalapeno pepper, seeded and chopped

Steps:

Preheat oven to 350°. In large bowl, combine muffin mixes and cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4 cup oil until blended. Add to dry ingredients; stir just until moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno., Brush remaining oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.

Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 547mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 3g fiber), Protein 7g protein.

CORNBREAD CONFETTI SALAD

Cornbread Confetti Salad image

This colorful and tasty salad is always well received at picnics and potlucks. Cornbread salads have long been popular in the South but may be new to people in other regions. No matter where you live, I think you'll like this one! -Jennifer Horst, Goose Creek, South Carolina

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 22 servings.

Number Of Ingredients 14

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
2 cans (15-1/2 ounces each) whole kernel corn, drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 small tomatoes, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
DRESSING:
1 cup sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix

Steps:

Prepare cornbread according to package directions. Cool completely; crumble. , In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. , In a small bowl, whisk the dressing ingredients. Just before serving, pour dressing over salad and toss to coat.

Nutrition Facts : Calories 285 calories, Fat 16g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 582mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.

Tips:

Use fresh corn kernels. Fresh corn kernels will give your cornbread a sweeter, more flavorful taste. If you don't have fresh corn kernels, you can use frozen corn kernels. Just thaw them before using.
Don't overmix the batter. Overmixing the batter will make your cornbread tough. Mix just until the ingredients are combined.
Bake the cornbread in a hot oven. A hot oven will help the cornbread rise and brown properly. Preheat your oven to 400 degrees Fahrenheit before baking the cornbread.
Let the cornbread cool before serving. Cornbread is best served warm, but it's important to let it cool for a few minutes before serving. This will help the cornbread set and make it easier to cut.

Conclusion:

Confetti cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. It's a great way to use up leftover corn kernels, and it's also a fun and festive dish to serve at parties. With its sweet and savory flavor, confetti cornbread is sure to be a hit with everyone at the table.