Salsa Cornbread
- Ready In:
- 25mins
- Ingredients:
- 16
- Yields:
-
1 bread
ingredients
- 1 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄2 cup cornmeal
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- fresh ground pepper
- 3 large eggs, lightly beaten
- 1⁄2 cup buttermilk or 1/2 cup equivalent dry buttermilk
- 1 tablespoon butter, melted
- 1 tablespoon honey
- 1⁄2 cup drained canned corn kernel
- 1 small onion, diced
- 1⁄2 cup chopped tomato
- 1 garlic clove, minced
- 1 jalapeno pepper, seeded and minced
- 1⁄2 cup grated cheddar cheese
directions
- 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.
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RECIPE SUBMITTED BY
dojemi
United States