Filed Under: Food, Less than 30 Minutes, Lunch, Recipes, Rice and Grains, Side

Confetti Cornbread Cupcakes

Next time you’re waiting on stew from the slow cooker, try this recipe for savoury cornbread with roasted red peppers. It makes for a scrumptious side dish and a filling snack the next day.

February 8th, 2012

By Eshun Mott

Makes 12
Prep Time
Prep time: 30 minutes
  • 1 ¼ cups cornmeal
  • 1 cup all-purpose flour
  • 3 tbsp sugar
  • 1 ½ tsp kosher salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 large eggs
  • 1 cup sour cream
  • ½ cup milk
  • ¼ cup melted unsalted butter
  • 1 cup corn kernels
  • ½ cup chopped roasted red peppers
  • 2 tbsp chopped coriander (optional)
  1. Preheat oven to 350˚F.

  2. Grease a standard non-stick muffin tin.

  3. Combine cornmeal, flour, sugar, salt, baking powder and baking soda in a bowl and stir with a fork until uniform. Set aside.

  4. In a mixing bowl, combine eggs, sour cream, milk and melted butter and beat until combined. Add flour mixture to egg mixture a little at a time until just combined.

  5. Combine corn kernels, red peppers and coriander (optional) and add half to the batter.

  6. Spoon batter into prepared pan, and sprinkle remaining vegetable mixture over top. Bake for 20 minutes or until a cake tester comes out clean.

Confetti Cornbread Cupcakes
Photography by John Cullen

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