Salsa Cornbread Recipe

Name: Salsa Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup whole-wheat flour; 1/2 cup cornmeal; 2 teaspoons baking powder; 1/2 teaspoon salt; Freshly ground pepper to taste; 3 large eggs, lightly beaten; 1/2 cup buttermilk or equivalent buttermilk powder; 1 tablespoon butter, melted; 1 tablespoon honey; 1/2 cup drained canned corn kernels; 1 small onion, diced; 1/2 cup chopped tomato; 1 clove garlic, 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
Freshly ground pepper to taste
3 large eggs, lightly beaten
1/2 cup buttermilk or equivalent buttermilk powder
1 tablespoon butter, melted
1 tablespoon honey
1/2 cup drained canned corn kernels
1 small onion, diced
1/2 cup chopped tomato
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1/2 cup grated Cheddar Cheese

1
Preheat oven to 425u00b0 F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
2
Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
3
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.
4
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.
5
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.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

How did you like this recipe?

Frequently Asked Questions