Salsa Cornbread
16 ingredients
1 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
- 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
Directions
-
1{"0":"Preheat oven to 425\u00b0 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.","4":"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.","6":"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.","8":"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."}
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