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20 minute dinner recipes

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Salsa Cornbread

http://www.eatingwell.com/recipes/salsa_cornbread.html

From EatingWell:  Winter 2004, The EatingWell Diabetes Cookbook (2005)

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.

10 servings | Active Time: 35 minutes | Total Time: 55 minutes

Ingredients

Preparation

  1. Preheat oven to 425° 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.

Nutrition

Per serving : 138 Calories; 4 g Fat; 2 g Sat; 1 g Mono; 70 mg Cholesterol; 20 g Carbohydrates; 6 g Protein; 1 g Fiber; 319 mg Sodium; 91 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat

Tips & Notes