Salsa Cornbread Food

CORNBREAD SALSA BAKE

Steps:

• Preheat oven to 400°F. In a bowl, combine muffin mix, egg and milk; stirring just until moistened.
• Spread in a sprayed 8″ x 8″ baking dish.
• d="instruction-step-3″>3. Bake 10 to 12 minutes or until golden.
• d="instruction-step-4″>4. Lightly brown ground beef; drain off fat.
• d="instruction-step-5″>5. Add salsa and simmer 7 to 8 minutes or until excess liquid has cooked off.
• d="instruction-step-6″>6. Pour over baked cornbread.
• d="instruction-step-7″>7. Sprinkle with cheese.
• d="instruction-step-8″>8. Return to oven just long enough to melt the cheese. Optional: Serve additional salsa to spoon over the top.

SALSA CORNBREAD

Steps:

• Preheat oven to 425 degrees F.
• Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
• Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
• 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.
• 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.