Salsa Cornbread

Name: Salsa Cornbread
Total time: 55 min
Ingredients: 1 cup all-purpose flour; ½ cup whole-wheat flour; ½ cup cornmeal; 2 teaspoons baking powder; ½ teaspoon salt; 3 large eggs, lightly beaten; Freshly ground pepper, to taste; 1 tablespoon butter, melted; 1 tablespoon honey; ½ cup drained canned corn kernels; 1/2 cup buttermilk, or equivalent buttermilk powder; 1 small onion, diced; ½ cup chopped tomato; 1 clove garlic, minced; 1 jalapeno pepper, seeded and minced; ½ cup grated Cheddar cheese

Rating: 4.78 stars

9 Ratings
9 Reviews

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. Source: EatingWell Magazine, Winter 2004

Chuck Allen

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Recipe Summary

total:

55 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1

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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Step 2

Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
Step 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.
Step 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.

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; 2.4 g total fat; 0.8 g saturated fat; 57 mg cholesterol; 344 mg sodium. 105 mg potassium; 22.3 g carbohydrates; 1.2 g fiber; 4 g sugar; 6.3 g protein; 198 IU vitamin a iu; 3 mg vitamin c; 11 mcg folate; 104 mg calcium; 1 mg iron; 9 mg magnesium; 2 g added sugar;

Exchanges:

1 starch, 1 fat

Reviews (9)

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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

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EatingWell User

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

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

EatingWell User

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

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

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

StaceyS4

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

rebeccabouziotis@yahoo.com

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

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

EatingWell User

10/29/2011

How long will cornbread keep? What is the best way to keep cornbread frresh for a couple of days? Read More

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EatingWell User

03/17/2015

EatingWell User

12/17/2014

EatingWell User

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

EatingWell User