Confetti Cornbread

Our Confetti Cornbread is very popular among Waltham Public School students. It’s a very easy and child-friendly way to take a store-bought mix (like the kind already used in school cafeterias) and add a big punch of nutrients. Half of the cornbread ends up being pure vegetables!

To make Healthy Waltham’s crowd-pleasing Confetti Cornbread, simply combine equal parts of your favorite cornbread/corn muffin mix (such as Betty Crocker, Arrowhead Mills, or Bob’s Red Mill) with grated vegetables such as carrots, zucchini, or summer squash (approximately one cup vegetables for one cup powdered mix). Add water according to package instructions or until your desired consistency is reached – we tend to like ours on the thicker side! Then spread the mixture in a well-greased baking dish or use a muffin tin. Bake at 350F until golden brown on top and a toothpick comes out clean when inserted in the center, 20-25 minutes for cornbread, 15-20 minutes for muffins.
If you’re still looking for a lighter, more savory option, try this recipe, featured at this year’s Farmers’ Market and Waltham Fields Community Farm’s Outreach Market: