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Salsa Cornbread
Salsa Cornbread
9 Reviews
From: EatingWell Magazine, Winter 2004
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.
- By: Chuck Allen EatingWell Recipe Contributor
Ingredients 10 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
- 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
- ½ 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
Preparation
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Active
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Ready In
- 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.
- 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.
- Per serving: 134 calories; 2 g fat(1 g sat); 1 g fiber; 22 g carbohydrates; 6 g protein; 11 mcg folate; 57 mg cholesterol; 4 g sugars; 2 g added sugars; 198 IU vitamin A; 3 mg vitamin C; 104 mg calcium; 1 mg iron; 344 mg sodium; 105 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 1 fat
Reviews 9
March 17, 2015
By: EatingWell User
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
December 17, 2014
By: EatingWell User
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.
November 28, 2012
By: EatingWell User
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
October 23, 2010
By: EatingWell User
How long will cornbread keep? What is the best way to keep cornbread frresh for a couple of days?
October 19, 2010
By: EatingWell User
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
October 10, 2010
By: rebeccabouziotis
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.
October 31, 2009
By: StaceyS4
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!
October 20, 2009
By: EatingWell User
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!
September 22, 2009
By: EatingWell User
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
