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
Make and share this Salsa Cornbread recipe from Food.com.
Provided by dojemi
Categories Breads
Time 25m
Yield 1 bread
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1667.5, Fat 51.9, SaturatedFat 25.4, Cholesterol 729.3, Sodium 2960, Carbohydrate 240.8, Fiber 19.4, Sugar 33.4, Protein 67.2
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