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Side Dishes

Confetti Cornbread Recipe Is So Easy to Make From Scratch — Oven-Ready in 15 Minutes

Dotted with corn, scallions and pimientos, our tasty cornbread is oven-ready from scratch in just 15 minutes

Cornbread is the best side dish, especially when you’re eating a hearty bowl of chili, a smoky barbecue platter or a big plate of Southern comfort food. It’s the perfect mix of sweet and savory. Another perk? Homemade cornbread doesn’t take long to make, unlike other breads. So for our Confetti Cornbread recipe, we not only make it from scratch, we also add a little bit of color.

While this recipe uses the standard ingredients including cornmeal, sugar, butter, etc., we also mixed in scallions and pimientos to give it that extra pop of color and, of course, flavor. The best homemade cornbread also has fresh corn kernels, which are used here. Prepping everything only takes 15 minutes and then all you have to do is pop it in the oven! Slather it with butter, or eat it fresh and warm.

For more baked delights, try our recipe for Milk Brioche Bread!


8 serving

Total Time

Prep Time

Cook Time


  • 1½ cups cornmeal
  • ½ cup all-purpose flour
  • ⅓ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 2 eggs
  • 1½ cups milk
  • 2 Tbs. butter, melted
  • 1½ cups frozen corn, thawed
  • 1 scallion, chopped
  • 2 Tbs. drained chopped pimientos


• Heat oven to 400°F. Coat 10" ovenproof skillet with cooking spray. In large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In separate bowl, whisk together eggs, milk and butter; stir into cornmeal mixture along with corn, scallions and pimientos until blended.

• Pour batter into skillet. Bake until toothpick inserted into center comes out clean, 20–23 min. Let cool in pan on rack 10 min. before serving.


  • Calories: 269
  • Fat: 6 gram
  • Saturated Fat: 3 gram
  • Protein: 7 gram
  • Carbohydrate: 46 gram
  • Fiber: 2 gram
  • Cholesterol: 59 mg
  • Sugar: 12 gram
  • Sodium: 350 mg
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