Salsa Cornbread

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Salsa Cornbread

Salsa Cornbread

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.

Serves 10

Prep Time 35 min

Total Time 55 min.

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

Cooking Directions

Step 1

Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.

Step 2

Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.

Step 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.

Step 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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