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Salsa Cornbread

Winter 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (25 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

7 Reviews for Salsa Cornbread

11/28/2012
Anonymous
I loved it

Easy to fix and full of flavor. My husband said he could have made a meal of it alone.

full of flavor
Comments
10/23/2010
Anonymous

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

Comments
10/19/2010
Anonymous

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

Comments
10/10/2010

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.

Comments
10/31/2009

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!

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