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Salsa Cornbread

:  Winter 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4 (23 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 Recipe

Makes: 10 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  1. Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
  2. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
  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.
  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 & Notes

  • 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

Per serving: 138 calories; 4 g fat ( 2 g sat , 1 g mono ); 70 mg cholesterol; 20 g carbohydrates; 6 g protein; 1 g fiber; 319 mg sodium; 91 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 fat


More From EatingWell

Recipe Categories

Style/Theme
Everyday favorites
Kid-friendly
Picnic
Potluck
Vegetarian
Entertaining, casual
Ease of Preparation
Moderate
Total Time
1 hour or less
Type of Dish
Baked Goods, other
Servings
8 or more
Ethnic/Regional
Mexican
Southwest
Preparation/ Technique
Bake
Meal/Course
Breakfast
Dinner

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Season
Spring
Summer
Fall
Winter
Holiday
Super Bowl
Publication
The EatingWell Diabetes Cookbook (2005)
Winter 2004
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