↞ recipe box start page
Category: BREADS
Prep Time: Cook Time: Total Time:
This moist vegetable-studded cornbread makes a fine accompaniment to stews, chilis and breakfast eggs.
Serves: 10
Preparation time: 55 minutes
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
Preparation
1. Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet) 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, 20-25 minutes. Serve warm.
view more member recipes
Salsa Cornbread
view my recipes
print
save
Category: BREADS
Prep Time: Cook Time: Total Time:
This moist vegetable-studded cornbread makes a fine accompaniment to stews, chilis and breakfast eggs.
Serves: 10
Preparation time: 55 minutes
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
Preparation
1. Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet) 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, 20-25 minutes. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Salsa Cornbread
by sgre52160
1 package corn muffin mix, 8-1/2 ounces 1/4 cup hot or mild salsa 1/4 cup water 2 tbsp canned chopped green chilies 1 egg, beaten Preheat oven to 350. In a mixing bowl combine all ingredients;
by sgre52160
1 package corn muffin mix, 8-1/2 ounces 1/4 cup hot or mild salsa 1/4 cup water 2 tbsp canned chopped green chilies 1 egg, beaten Preheat oven to 350. In a mixing bowl combine all ingredients;
Jalapeno Cornbread With Pineapple Salsa
by sgre52160
1 cup stone-ground white cornmeal 1 cup self-rising flour 1 1/2 tsp baking powder 1/4 tsp salt 1 tbsp sugar (optional) 1 egg 1/4 cup vegetable oil 1 cup Buttermilk 2-3 fresh jalapenos or more
by sgre52160
1 cup stone-ground white cornmeal 1 cup self-rising flour 1 1/2 tsp baking powder 1/4 tsp salt 1 tbsp sugar (optional) 1 egg 1/4 cup vegetable oil 1 cup Buttermilk 2-3 fresh jalapenos or more
Mexican Rice With Salsa And Cheeses (arroz Con Salsa Y Quesos De Wisconsin)
by sgre52160
1 1/2 cups long grain white rice Chicken broth 1 chile jalapeno 1 cup whipping cream 3/4 cup half and half 1/2 cup sour cream 4 oz Queso Quesadilla (or Oaxaca or Muenster) cheese, shredded
by sgre52160
1 1/2 cups long grain white rice Chicken broth 1 chile jalapeno 1 cup whipping cream 3/4 cup half and half 1/2 cup sour cream 4 oz Queso Quesadilla (or Oaxaca or Muenster) cheese, shredded
Fresh Tomato And Chile Salsa (salsa Mexicana)
by ICOOK2
Ingredients: 1 pound ripe tomatoes, cut into 1/4-inch pieces 1/3 cup finely chopped white onion 1/4 cup chopped fresh cilantro 2 serrano chiles, finely chopped 2 teaspoon fresh lime juice S
by ICOOK2
Ingredients: 1 pound ripe tomatoes, cut into 1/4-inch pieces 1/3 cup finely chopped white onion 1/4 cup chopped fresh cilantro 2 serrano chiles, finely chopped 2 teaspoon fresh lime juice S
view more member recipes
related CDKitchen recipes
Little Corn Dogs
Cornbread Croutons
Mexican Chicken Pot Pie
Chili Cornbread Casserole
Corndog Casserole
Chicken Casserole With Cornbread Crust
Bacon Wrapped Corn Dogs
Tennessee Cornbread Salad