Confetti Cornbread

• 2 packages (8-1/2 ounces each) cornbread/muffin mix
• 1/4 teaspoon cayenne pepper
• 2 large eggs, room temperature
• 1 can (14-3/4 ounces) cream-style corn
• 1/2 cup buttermilk
• 1/4 cup plus 1-1/2 teaspoons canola oil, divided
• 1 cup shredded cheddar cheese
• 1 small onion, chopped
• 1 can (4 ounces) chopped green chiles
• 1 jar (2 ounces) pimiento strips, drained
• 1 jalapeno pepper, seeded and chopped

1. Preheat oven to 350u0b0. 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.
2. Brush remaining oil onto bottom of a
3. ; place in oven until hot, 4-5 minutes. Pour batter into hot pan. Bake until edges are golden brown and a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Serve warm.

mix, cayenne pepper, eggs, creamstyle corn, buttermilk, canola oil, cheddar cheese, onion, green chiles, pimiento strips, pepper

Taken from www.tasteofhome.com/recipes/confetti-cornbread/ (may not work)