Wisconsin Colby Confetti Cornbread


1-3/4 c. yellow cornmeal
3/4 c. (3 -oz.) Wisconsin Parmesan cheese, grated
1/2 c. flour
3 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. butter
1/2 c. finely chopped red bell pepper
1/2 c. finely chopped green bell pepper
3 eggs
2 c. milk
1-1/3 c. buttermilk
3/4 c. (3 -oz.) Wisconsin Colby Cheese, shredded and divided

Preheat the oven to 375° F. 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 cheese. Spread into prepared pan. Sprinkle with the remaining 1/4 cup Colby. Bake 45 minutes until set and the top is golden.

Makes 8 servings.

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.

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Wisconsin Colby Confetti Cornbread

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