Wisconsin Colby Confetti Cornbread
1-3/4 cups yellow cornmeal
3/4 cups 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 Wisconsin Colby cheese, shredded and divided
Preheat the oven to 375F.
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 sautee 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.
Number of Servings: 8
© 2004 Wisconsin Milk Marketing Board, Inc.