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Salsa Cornbread

Winter 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (29 votes)

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.



READER'S COMMENT:
"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. "
Salsa Cornbread

7 Reviews for Salsa Cornbread

10/20/2009
Anonymous

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!

Comments
09/22/2009
Anonymous

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

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