Salsa Cornbread
From chefjeb 18 years ago
- 35 minutes to make
- Serves 8
A great change of pace. Goes great with meats and veggies
Ingredients
- 1 1/2 cups cornmeal (or 1/12 cups selfrising cornmeal) shopping list
- * 2 tsp baking powder if not using self rising cornmeal shopping list
- *3/4 tsp salt if not using self rising cornmeal shopping list
- 1 tbs plus 1 tsp vegetable oil shopping list
- 1/2 tsp garlic powder or granulated garlic shopping list
- 1 large egg, lightly beaten shopping list
- 1 1/2 cup milk shopping list
- 1/2 cup salsa shopping list
How to make it
- Preheat oven to 400
- Place one tsp vegetable oil in 8 or 9 inch cast iron skillet or 9 inch baking pan and heat.
- While pan is heating, blend cornmeal (and if using regular cornmeal add baking poser and salt) and garlic.
- In separate bowl, mix all other ingredients and pour into dry mix. Stir until blended and pour into preheated pan,
- Bake for 30 to 35 minutes, or until golden brown. Serve warm.
The Rating
Reviewed by 3 people-
Will definitely make it soon (never too much cornbread)... thanks for sharing!
angelinaw
in St Louis loved it
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I ground up some blue corn for this, so I ended up using a cup of flour to
give it a batter-type consistency. (Freshly ground grains aren't as dry, I
think).
This recipe came out beautifully, and it tasted even better. Thank you!
DragonQuills
in loved it
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