Confetti Cornbread

Now that Mothewr Nature has decided to end the cold weather nonsense, it's time for backyard activities. This week, a couple of side dishes that are perfect for cookouts.

1/2 cup corn kernels, fresh or frozen

1/2 cup diced onion

1/2 cup diced bell pepper

1 tablespoon smoked paprika

1/2 cup bacon, ham or tasso, cooked and chopped fine

1 1/2 cups cornmeal

1 cup all-purpose flour

1 1/2 tablespoons baking powder

1 1/2 teaspoons salt

1 large egg

1 1/4 cup buttermilk

6 tablespoons melted butter

Preheat oven to 350℉.

Grease a 9-inch cast-iron skillet and place in oven to preheat.

On the stove, place a skillet over medium-high heat. Add corn, onion, bell pepper, and smoked paprika and sauté 8 to 10 minutes until onion turns translucent and corn begins to brown. Add meat and toss to mix.

In a mixing bowl, combine all dry ingredients. Crack egg into butter milk and blend with a whisk. Stir milk into dry ingredients until completely mixed. Add butter and stir to combine. Stir the vegetable mix into the cornbread mix; pop into preheated skillet.

Return skillet to the oven and bake until the top begins to brown, about 25 minutes. Invert the cornbread onto a cooling rack and allow to cool. Cut into wedges and serve with plenty of butter.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!