Confetti Cornbread

Cornbread is my jam. If I had to pick 5 foods and only eat those 5 foods for the rest of my life, cornbread makes the list for sure.

So I collect cornbread recipes, seeking the ideal version. And when I see a new cornbread recipe I feel compelled to try it out. Lucky for me, it’s been cold and rainy – perfect weather for chili which is the perfect excuse to make cornbread.

I’ve had a note on my to-bake ideas board for a while now that says “Zucchini Cornbread.” I mean, why not, right? When I ran across the Green Chile & Cheese Cornbread recipe in The New Enchanted Broccoli Forest it seemed like the opportunity to try that idea out. The Broccoli Forest may seem like unlikely place to find an excellent cornbread recipe – but I’ll tell you, those vegetarians know their stuff! I altered the recipe based on what I had on hand (sour cream, not yogurt; jalapenos, not poblanos) and added zucchini as well as per my note.

I love the high ratio of cornmeal to flour in this recipe, and the density of the sour cream moistens the whole thing to a level of utter delectability. The jalapenos add a great punch, and the cheese helps temper them. Overall a great balance and texture in this one, and that’s how a new favorite cornbread recipe is born!

I did run into a spot of bother trying to think what to name this cornbread…Zucchini, Jalapeno, Cheese, Sour Cream, & Honey Cornbread does not exactly roll off the tongue. Confetti is about what it looks like though with the red and green jalapenos, plus the zucchini bits in there too. If our chili didn’t already have a ton of corn in it, I would have added frozen corn kernels to the batter as well.

See what you think – add whatever chiles you have on hand, and help me think of new veg to add to cornbread!