Salsa Cornbread Recipe

Name: Salsa Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
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

Servings: persons

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

1
Preheat oven to 425 degrees F.
2
Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
3
Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
4
Whisk eggs, buttermilk, butter and honey in a medium bowl.
5
Add the egg mixture to the dry ingredients; mix with a rubber spatula.
6
Stir in corn, onion, tomato, garlic and jalapeno.
7
Remove the skillet from the oven and coat it with cooking spray.
8
Pour in the batter, spreading evenly.
9
Sprinkle cheese over the top.
10
Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes.
11
Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1/2 cup cornmeal, 2 teaspoons baking powder, and more.

Yes, Salsa Cornbread falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Cornbread

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