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Salsa Cornbread

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  55 Minutes
  10 servings
EatingWell reader Chuck Allen of Dana Point, California, contributed this moist vegetable-studded cornbread. It makes a fine accompaniment to stews, chilis and breakfast eggs.
RECIPE 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

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 Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick & Classic Cornbread
Nutrition Facts per Serving
Yield:   10 servings
Calories: 138
Fat. Total: 4g
Protein: 6g
Carbohydrates, Total: 20g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 70mg
Sodium: 319mg
% Cal. from Fat: 26%
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