Confetti Corn Bread

Confetti Corn Bread

AuthorBrian HurlburtDifficultyIntermediate

Nothing warms the heart, or the belly, quite like Confetti Corn Bread on a cool day!

Confetti Corn Bread

Yields9 Servings
Prep Time7 minsCook Time23 minsTotal Time30 mins

 14 oz 1 package (14 oz/397 g) corn bread mix
 1 tsp 1 tsp/5 mL Watkins Onion Powder
 1 tsp 1 tsp/5 mL Watkins Parsley
 1 tsp Chili Powder
 ¼ tsp 1/4 tsp/1.2 mL Watkins Thyme
 2 2 eggs, slightly beaten
 8 oz 1 cup/250 mL water
 2 tbsp 2 tbsp/30 mL diced pimento
 2 tbsp 2 tbsp/30 mL diced canned green chiles

1

Preheat oven to 400°F/200°C. In large bowl, combine first five ingredients. In small mixing bowl, combine remaining ingredients; add all at once to dry ingredients, stirring just until moistened. Turn batter into an 8-inch/20-cm baking dish coated with Watkins Cooking Spray. Bake 20 to 25 minutes, or until golden brown. Cool and cut into squares.

 

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Ingredients

 14 oz 1 package (14 oz/397 g) corn bread mix
 1 tsp 1 tsp/5 mL Watkins Onion Powder
 1 tsp 1 tsp/5 mL Watkins Parsley
 1 tsp Chili Powder
 ¼ tsp 1/4 tsp/1.2 mL Watkins Thyme
 2 2 eggs, slightly beaten
 8 oz 1 cup/250 mL water
 2 tbsp 2 tbsp/30 mL diced pimento
 2 tbsp 2 tbsp/30 mL diced canned green chiles

Directions

1

Preheat oven to 400°F/200°C. In large bowl, combine first five ingredients. In small mixing bowl, combine remaining ingredients; add all at once to dry ingredients, stirring just until moistened. Turn batter into an 8-inch/20-cm baking dish coated with Watkins Cooking Spray. Bake 20 to 25 minutes, or until golden brown. Cool and cut into squares.

Confetti Corn Bread
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