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Confetti Cornbread


1 sweet onion, diced
2 colorful bell peppers, diced
2 T. butter
2 c. frozen corn
2 T. unsalted butter
3 c. all-purpose flour
1 1/2 c. cornmeal, preferably stone-ground
2 t. baking powder
1 t. baking soda
1/4 c. sugar
1 t. salt
1 stick unsalted butter, melted
2 c. buttermilk
6 eggs


Preheat oven to 350F. In skillet, fry onions and peppers in 2 tablespoons butter till crisp-tender. Remove from heat, stir in corn and reserve. Combine flour, cornmeal, baking powder, baking soda, sugar and salt in large bowl.

Lightly beat together 1 stick melted butter, buttermilk and eggs. Pour into flour mixture and whisk together until just combined. Fold in vegetables. Butter 9 x 13-inch baking pan. Pour in batter and bake 45 minutes or until cornbread is set in center.

Visit for more recipes. All materials are courtesy of OSO Sweet Onions.

Published in the January 18, 2006 issue of Farm World.