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Confetti Pepper Cornbread

9 servings


  • 2 red or green chili peppers, like jalapeño or serrano
  • 1 large egg
  • 1 cup low-fat buttermilk
  • 1∕3 cup nonfat plain yogurt
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1∕3 cup sugar
  • 2½ teaspoons baking powder
  • 1/4 teaspoon salt
  • Non-stick cooking spray
Confetti Pepper Cornbread


  1. Preheat oven to 400°F.
  2. Rinse, remove stems, and halve chiles. Scrape out seeds with the tip of a knife. Dice chiles.
  3. In a medium bowl, beat egg slightly with a fork.
  4. Add buttermilk, yogurt, and chiles to the egg. Mix until smooth.
  5. In a large bowl, mix flour, cornmeal, sugar, baking powder, and salt.
  6. Add wet mixture to dry ingredients. Blend with a rubber spatula or mixing spoon until just moist. Small lumps are OK. Do not overmix or cornbread will be too dense.
  7. Coat the baking dish with non-stick spray. Pour in batter.
  8. Bake on middle rack of oven until edges are lightly browned and a toothpick inserted in the middle comes out clean. This will be about 25–30 minutes. Remove from oven. Let cool in pan for 10 minutes before serving.

Chef’s notes:

  • For spicier bread, do not remove chili pepper seeds. For cheesy cornbread, leave out chili peppers. Add ½ cup low-fat cheese to batter in step 6.
  • Add 1 cup fresh or thawed frozen corn kernels, if you like.
  • In place of buttermilk, add 1 teaspoon white vinegar or lemon juice to 1 cup milk. Let sit for 5 minutes before adding to other ingredients.
  • Crumble leftover cornbread and serve on top of chili or soup, such as turkey chili with vegetables. Or, cut into cubes and toast. Use as homemade croutons for salad.
  • Cut into squares, place in zip-top plastic bags, and freeze up to 1 month. Be sure to freeze while the bread is still fresh.
  • Try making cornbread muffins instead. Add batter to a 12-cup muffin pan coated with non-stick spray. Bake as in step 8, about 20 minutes

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