Salsa Cornbread

From EatingWell: Winter 2004, The EatingWell Diabetes Cookbook (2005)

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. "

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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.

Pros: full of flavor

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10/23/2010

Anonymous

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

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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

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10/10/2010

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.

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10/31/2009

jamie.staceysimpson

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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