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In a large skillet, fry onions and peppers in butter until crisp-tender. Remove from heat, stir in corn and set skillet aside. In a large bowl combine flour, cornmeal, baking powder, baking soda, sugar and salt. Lightly beat together melted butter, buttermilk and eggs. Pour into flour mixture and whisk together until just combined.

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In a large bowl, mix the dry ingredients well. In a smaller bowl, mix the almond milk, water, and yogurt (or apple sauce). Add wet to the dry and stir gently until evenly distributed, but don't over-mix. Fold in the diced peppers and corn. Pour into the hot skillet or prepared pan and bake for 15 - 25 minutes.

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Whip up this Confetti Cornbread recipe to serve alongside chili, or to enjoy all on its own. This colorful concoction uses vibrant veggies that taste great any time of the year. Whip up this Confetti Cornbread recipe to serve alongside chili, or to enjoy all on its own. Food And Recipes. Cooking Methods;

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Combine sour cream and ranch dressing mixes in a separate bowl then stir to combine. Add sour cream ranch mixture, cooked bacon and remaining ingredients to the cornbread then gently fold until all ingredients are thoroughly combined. Cover and refrigerate until ready to serve.

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Heat oven to 400°F. Line 8" square baking pan with enough foil to overhang sides by 2"; coat with cooking spray. In bowl, stir together muffin mix, milk, and egg until just blended; stir in corn, 3/4 cup cheese and scallions. Transfer batter to pan; sprinkle tomatoes and remaining cheese over top of batter.

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In a large bowl, mix the dry ingredients well. In a smaller bowl, mix the soymilk, water, and yogurt (or apple sauce). Add wet to the dry and stir gently until evenly distributed, but don't over-mix. Fold in the diced peppers and corn. Pour into the hot skillet or prepared pan and bake for 15 - 25 minutes.

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1 tablespoon vegetable oil. ½ red bell pepper, stemmed, seeded, cut into 1/4-inch dice. ½ green bell pepper, stemmed, seeded, cut into 1/4-inch dice. 1 4- or 4.5-oz. can chopped green chiles, drained. 2 cups all-purpose flour. 2 cups coarse cornmeal. 2 tablespoons baking powder. 2 teaspoons salt. 1 ½ cups milk.

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Scrape out seeds with the tip of a knife. Dice chiles. In a medium bowl, beat egg slightly with a fork. Add buttermilk, yogurt, and chiles to the egg. Mix until smooth. In a large bowl, mix flour, cornmeal, sugar, baking powder, and salt. Add wet mixture to dry ingredients. Blend with a rubber spatula or mixing spoon until just moist.

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Preheat the oven to 400°F and butter an 8- or 9-inch square pan. Whisk all the dry ingredients together in a large bowl. In another bowl, whisk the milk, butter, and egg together. Pour the wet.

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Confetti Cornbread. Ingredients. 1.5 cups yellow cornmeal 1/2 cup flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3/4 cup sour cream 1/4 cup milk.

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Confetti Cornbread Our colorful, confetti cornbread is blended with just a touch of diced red peppers, fresh green onions, corn and topped with shredded cheddar cheese. Large size. Get Started. Instructions Nutrition. Prep time: 30-35 min. Instructions. Thaw in refrigerator

Confetti Cornbread Vegan Cornbread FatFree Vegan Kitchen

Preheat oven to 425 F. Grease a 9 inch square pan with butter. (If you want thinner pieces use a 9x13 pan and bake 20 minutes.) In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Stir together. In a large bowl or measuring pitcher, lightly whisk the buttermilk and eggs.

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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 1 1/2 teaspoons oil onto bottom of a 13x9-in. baking pan; place in oven until hot, 4-5.

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Preheat the oven to 375 degrees and grease a 9X9 square pan. Beat the eggs or egg substitute in a large bowl, beat in next 4 ingredients. In a smaller bowl, combine the next 3 ingredients. Then beat the dry ingredients into the egg mixture, Stir in the cheese, vegetables and hot sauce. Pour into pan and bake, approximately 40- 50 minutes.

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Confetti Cornbread Salad A kaleidoscope of crisp bacon and diced

In a medium bowl, use a fork to combine the flour, cornmeal, sugar, baking powder, and salt. In a large bowl, gently lightly beat the egg before adding the buttermilk and yogurt. Whisk wet liquid until it is uniform in color and texture. Mix the chilies, bell pepper, and corn into the liquid.