Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Confetti Cornbread Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Slather this cornbread with Dried Chile Pepper Butter. Ingredients 3 tablespoons unsalted butter 3 shallots, peeled and chopped into ¼-inch pieces 1 cup plus 2 tablespoons all-purpose flour 2 ¼ cups yellow cornmeal 2 teaspoons salt ¾ teaspoon freshly ground pepper 1 ½ tablespoons baking powder ¾ teaspoon baking soda 3 large eggs 2 ¼ cups buttermilk 8 ounces any mixture fresh hot or sweet peppers cut into ⅛-inch dice to yield ¾ cup ¼ cup plus 2 tablespoons vegetable shortening Vegetable-oil cooking spray Directions Heat oven to 375 degrees. Spray 4 clean 13 3/4-ounce cans with cooking spray. Set aside. (If using a skillet, spray with cooking spray.) Melt the butter in skillet over medium heat. Add the shallots, and cook, stirring occasionally, over medium-low heat until soft, 3 to 4 minutes; set aside. Place flour, cornmeal, salt, pepper, baking powder, and baking soda in bowl. Whisk briefly to mix. Make a well; add eggs to center. Whisk eggs into dry mixture. Add buttermilk. Combine. Mixture will be thick. Stir in the cooked shallots and raw peppers. Melt the vegetable shortening in a small pan over medium heat. Pour hot shortening into the cornbread mixture. Stir well to combine. Spoon the batter evenly into prepared containers or skillet. Bake until golden brown and cornbread is pulling away from sides of cans or skillet, 30 to 40 minutes; a cake tester inserted into the center should come out clean. Transfer to a cooling rack. Let cool enough to touch; gently run a knife around rim, and unmold. Slice crosswise into 1-inch pieces. Serve warm with Dried Chile-Pepper Butter. Cook's Notes Cornbread browns nicely in empty tin cans; any size may be used. It can also be made in an iron skillet or other pan. Rate it Print