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Salsa Cornbread

Winter 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4 (34 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

9 Reviews for Salsa Cornbread

03/17/2015
Anonymous
The Best Cornbread I Have Ever Made, Served and Eaten!

If this recipe turns out dry for a home cook it might be the process or the ingredients. I find that we all do things differently to the point of having the same recipe turn out completely different depending on who's making it. I love this recipe and have made it many times.

Moist, chewy in a light way, fragrant, goes with lots of main dishes
Comments
12/17/2014
Anonymous
Great way to get veggies into a side dish disguised as a treat!

I don't enjoy corn bread that tastes like cake mix, so I was looking for something different. This had lots of texture with all the veggies, and some nice spice without being overpowering. I baked it the minimum time in a glass pan and it was nice and moist.

Lots of texture and flavor, stayed very moist.
Comments
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

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