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.
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.
9 Reviews for Salsa Cornbread
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!
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!
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.