Confetti Cornbread
taken from ARA content
Makes 12, (2.25 ounces/66 grams) squares or wedges

Ingredients:

1 cup white, yellow or whole grain cornmeal
1 cup all-purpose flour (may alternatively use half whole wheat and half all-purpose flour)
1 or 2 tablespoons sugar, optional
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup low-fat milk or skim milk
3 tablespoons melted butter or vegetable oil
1 cup shredded cheddar cheese or reduced-fat cheese
1/3 cup chopped green onions
1/3 cup chopped green, red or yellow peppers


Directions:

Preheat oven to 425 degrees F.

Grease bottom and sides of 9-inch square or round baking pan.

Combine cornmeal, flour, sugar (optional), baking powder and salt in medium mixing bowl.

In separate small mixing bowl, beat egg with fork or whisk. Add milk and melted butter, beating well.

Add egg mixture to dry ingredients; mix only until dry ingredients are moistened and combined.

Stir in cheese, onions and peppers. Do not over-mix; the batter will not be smooth. Pour batter into greased pan.

Bake 25 to 30 minutes until golden brown and wooden pick inserted in center comes out clean.

Option: Pour batter into greased muffin cups. Bake 18 to 20 minutes. Makes 12 muffins.