Salsa Cornbread

Rating: 4.78 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Chuck Allen
Source: EatingWell Magazine, Winter 2004

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Recipe Summary

total:
55 mins
Servings:
10
Nutrition Profile:
Low-Calorie
Low Fat
Vegetarian
Low Added Sugars
Nutrition Info
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Ingredients

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.

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  • 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.

Tips

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.

Nutrition Facts

Per Serving:
134 calories; protein 6.3g 13% DV; carbohydrates 22.3g 7% DV; exchange other carbs 1.5; dietary fiber 1.2g 5% DV; sugars 3.8g; fat 2.4g 4% DV; saturated fat 0.8g 4% DV; cholesterol 57.5mg 19% DV; vitamin a iu 198.4IU 4% DV; vitamin c 3.5mg 6% DV; folate 11.4mcg 3% DV; calcium 103.6mg 10% DV; iron 1.2mg 7% DV; magnesium 9.1mg 3% DV; potassium 104.7mg 3% DV; sodium 344mg 14% DV; thiamin 0.1mg 11% DV; added sugar 2g.
Exchanges:

1 starch, 1 fat

Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/31/2011
I changed this recipe quite a bit using more ww flour than white fewer onion no butter but oil instead no tomatoes and peperonccini (sp?) instead of jalapenos. Also I ommited the cheese used 2 tablespoons of honey a whole cup of frozen corn and one egg white and one whole egg. Although the fat content was greatly reduced with the removal of two yolks butter and cheese the bread was still moist and decadent. The addition of more honey corn and peperonccini gave the bread a slightly sweeter flavour that I didn't have to feel at all guilty about eating. Anonymous Read More
EatingWell User
Rating: 4 stars
12/17/2014
Great way to get veggies into a side dish disguised as a treat! I don't enjoy corn bread that tastes like cake mix so I was looking for something different. This had lots of texture with all the veggies and some nice spice without being overpowering. I baked it the minimum time in a glass pan and it was nice and moist. Pros: Lots of texture and flavor stayed very moist. Cons: Takes a bit of prep time. Read More
StaceyS4
Rating: 5 stars
10/30/2011
I really liked this cornbread! I used skim milk instead of buttermilk only b/c I didn't have any & olive oil instead of butter. I had self-rising corn meal mix so I used 1 c. of that & 1 c. of whole wheat flour. I would have never thought of putting diced tomatoes in cornbread but it's awsome! Love this recipe! Read More
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EatingWell User
Rating: 5 stars
03/17/2015
The Best Cornbread I Have Ever Made Served and Eaten! If this recipe turns out dry for a home cook it might be the process or the ingredients. I find that we all do things differently to the point of having the same recipe turn out completely different depending on who's making it. I love this recipe and have made it many times. Pros: Moist chewy in a light way fragrant goes with lots of main dishes Cons: None Read More
EatingWell User
Rating: 4 stars
11/28/2012
I loved it Easy to fix and full of flavor. My husband said he could have made a meal of it alone. Pros: full of flavor Cons: had to go to the store for some ingredients Read More
EatingWell User
Rating: 5 stars
10/29/2011
This person ripped off the Mexican cornbread changing some ingredients apparently trying to yuppify it; follow a straight cornbread recipe and add creamed corn plain green sliced chilis or whatever other soft vegetable and forget all that extra stuff. Then you get a 5-star cornbread. patch www.patchapin.com Read More
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rebeccabouziotis@yahoo.com
Rating: 5 stars
10/29/2011
I thought this was just...good. The consistency was a little chewy a bit dry even? I don't think I'll make it again. Read More
EatingWell User
Rating: 5 stars
10/29/2011
How long will cornbread keep? What is the best way to keep cornbread frresh for a couple of days? Read More
EatingWell User
Rating: 5 stars
10/30/2011
Loved it! The only things I changed was instead of buttermilk I used skim and I omitted the jalapeno. The taste kind of reminded me of a quice. I paired it with some chili and it went perfectly thanks! Read More
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