Salsa Cornbread Recipes
SALSA CORNBREAD
Yield 10 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm. Tip: If you do not have an ovenproof skillet of the correct size, use an 8-by-8-inch glass baking dish. Do not preheat the empty baking dish in the oven before filling it.
SALSA CORNBREAD
Make and share this Salsa Cornbread recipe from Food.com.
Provided by dojemi
Categories Breads
Time 25m
Yield 1 bread
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
- Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
- Whisk eggs, buttermilk, butter and honey in a medium bowl.
- Add the egg mixture to the dry ingredients; mix with a rubber spatula.
- Stir in corn, onion, tomato, garlic and jalapeno.
- Remove the skillet from the oven and coat it with cooking spray.
- Pour in the batter, spreading evenly.
- Sprinkle cheese over the top.
- Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes.
- Serve warm.
Nutrition Facts : Calories 1667.5, Fat 51.9, SaturatedFat 25.4, Cholesterol 729.3, Sodium 2960, Carbohydrate 240.8, Fiber 19.4, Sugar 33.4, Protein 67.2
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