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Salsa Cornbread
Source: Eating Well

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.

Rating:
Prep Time: 35 minutes
Cook Time: 55 minutes
Difficulty: Difficult

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Salsa Cornbread
0 1/2 cup  cornmeal
2 tsp  low sodium baking powder
0 1/2 tsp  salt
1 tbsp  butter
1 tbsp  honey
0 1/2 cup  chopped tomato
Directions
  1. Preheat oven to 425° 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.
  3. 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.
  4. 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.

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