Red and Green Confetti Corn Bread

This is a wonderful moist cornbread, very colorful, very healthy, and good to serve anytime. It is especially decorative at Christmas.

2 (8½-ounce) boxes corn muffin mix

1 (14½-ounce) can cream-style corn

2 eggs

½ cup milk

¼ cup drained pimientos

1 (10-ounce) package frozen chopped broccoli

1 cup shredded cheddar cheese

Preheat the oven to 350° degrees. Lightly coat a 9 × 13-inch baking pan with nonstick spray. In a large mixing bowl mix the corn muffin mix, corn, eggs, milk, pimientos, broccoli, and cheese. Pour the mixture into the pan and bake for 20 to 25 minutes or longer until the top is golden and a tester comes out clean.

Hint: For a spicier bread you can substitute a 4½-ounce can green chiles for the broccoli.

YIELD: ABOUT 24 SERVINGS

Nancy Guerine

Kennesaw, Georgia