Salsa Cornbread

16 ingredients
11 steps

Ingredients

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

Directions

  1. 1
    Preheat oven to 425 degrees F.
  2. 2
    Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
  3. 3
    Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
  4. 4
    Whisk eggs, buttermilk, butter and honey in a medium bowl.
  5. 5
    Add the egg mixture to the dry ingredients; mix with a rubber spatula.
  6. 6
    Stir in corn, onion, tomato, garlic and jalapeno.
  7. 7
    Remove the skillet from the oven and coat it with cooking spray.
  8. 8
    Pour in the batter, spreading evenly.
  9. 9
    Sprinkle cheese over the top.
  10. 10
    Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes.
  11. 11
    Serve warm.

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