Confetti Cornbread

This year, we were charged with making Christmas dinner for the family. Since we were responsible for every course (ham, whiskey/apricot marmalade glaze, beans Anglais) and tweaking them for the family's dietary restrictions (no olive oil, no garlic), we decided to make this super easy and colorful cornbread as our requisite carb. This recipe is more dense and moist than many of its crumbly cornbread counterparts, but we're cool with that. It's great for a Super Bowl party or barbecue.

Confetti Cornbread (clipped by Bake's mom from Parade magazine)

• 1 c flour
• 1 c cornmeal
• 3 tsp sugar
• 1 1/4 tsp chili powder
• 1 tsp salt
• 1 c milk
• 1 stick unsalted butter, melted
• 1 large egg
• 1 c finely diced mixed peppers (red, green, and orange are recommended for color, and feel free to add in some jalepeno for more of a kick)
  

This tiny specimen was, somehow, the only whisk in Bake's parents kitchen.

Preheat oven to 400 and butter an 8- or 9-inch square pan.

Whisk all the dry ingredients together in a large bowl. Separately, whisk milk, butter, and egg together. Pour the wet ingredients over the dry and gently stir until the batter is evenly moistened. Add the peppers and stir to combine.

Bake for 25 min or until a cake tester (cornbread tester?) comes out dry. Cool for 15 minutes before serving.