Zesty Salsa Cornbread
Elevate your cornbread game with this Zesty Salsa Cornbread recipe! Combining the rustic flavors of traditional cornbread with the vibrant taste of salsa, this dish is perfect as a side for any meal or as a snack on its own. It features a delightful blend of all-purpose and whole wheat flours, cornmeal, and a medley of fresh vegetables, resulting in a moist, flavorful bread with a slight kick from jalapenos. Topped with gooey cheddar cheese, it’s sure to be a hit at your next gathering or family dinner. Enjoy it warm, and don’t forget to share the love!
8
Servings
300
Calories
16
Ingredients
Ingredients
all-purpose flour
1 cup
whole wheat flour
1/2 cup
cornmeal
1/2 cup
baking powder
2 teaspoons
salt
1/2 teaspoon
fresh ground pepper
(to taste)
large eggs
3 (lightly beaten)
buttermilk
1/2 cup (or equivalent dry buttermilk reconstituted)
butter
1 tablespoon (melted)
honey
1 tablespoon
canned corn kernels
1/2 cup (drained)
small onion
1 (diced)
chopped tomato
1/2 cup
garlic clove
1 (minced)
jalapeno pepper
1 (seeded and minced)
grated cheddar cheese
1/2 cup
Instructions
1
Preheat your oven to 425 degrees F (220 degrees C).
2
Place a 9-inch cast-iron skillet (or a similar ovenproof skillet) in the oven to preheat while you prepare the batter.
3
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, baking powder, salt, and fresh ground pepper until well combined.
4
In a medium bowl, whisk the eggs, buttermilk, melted butter, and honey together until smooth.
5
Pour the egg mixture into the dry ingredients, and gently mix using a rubber spatula until just combined.
6
Fold in the drained corn, diced onion, chopped tomato, minced garlic, and minced jalapeno until evenly distributed.
7
Carefully remove the hot skillet from the oven and lightly coat its surface with cooking spray to prevent sticking.
8
Pour the cornbread batter into the skillet, spreading it out evenly with a spatula.
9
Sprinkle the grated cheddar cheese generously over the top of the batter.
10
Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
11
Once done, carefully remove from the oven and allow to cool slightly before slicing.
12
Serve warm and enjoy your delicious Zesty Salsa Cornbread!
Nutrition Information
10g
Fat
42g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Salsa Cornbread?
Zesty Salsa Cornbread is a moist and flavorful side dish that blends traditional cornbread elements with fresh vegetables like tomatoes, onions, and jalapenos, topped with cheddar cheese.
What flours are used in this recipe?
The recipe uses a combination of 1 cup of all-purpose flour and 1/2 cup of whole wheat flour.
What is the recommended oven temperature?
The oven should be preheated to 425 degrees F (220 degrees C).
What type of skillet should I use?
A 9-inch cast-iron skillet is ideal, though any similar ovenproof skillet will work.
How many eggs does this cornbread require?
This recipe requires 3 large eggs, lightly beaten.
Can I use dry buttermilk?
Yes, you can use 1/2 cup of buttermilk or the equivalent amount of dry buttermilk reconstituted.
Is this cornbread spicy?
It has a slight kick due to the inclusion of one seeded and minced jalapeno pepper.
How long does it take to bake?
The cornbread takes between 20 to 25 minutes to bake until golden brown.
How many servings does this recipe make?
This recipe makes 8 servings.
How many calories are in a single serving?
Each serving contains 300 calories.
What vegetables are included in the batter?
The batter includes canned corn kernels, a small diced onion, chopped tomato, minced garlic, and minced jalapeno.
Do I need to drain the corn?
Yes, the 1/2 cup of canned corn kernels should be drained before being folded into the batter.
How should the jalapeno be prepared?
The jalapeno should be seeded and minced before being added to the mixture.
What kind of cheese is used for the topping?
The recipe calls for 1/2 cup of grated cheddar cheese to be sprinkled over the top.
Does this recipe use honey?
Yes, 1 tablespoon of honey is used to add a touch of sweetness to the bread.
How much protein is in each serving?
There are 12 grams of protein per serving.
How do I prevent the cornbread from sticking to the skillet?
Carefully coat the hot skillet with cooking spray before pouring the batter in.
What is the best way to mix the batter?
Gently mix the wet and dry ingredients using a rubber spatula until they are just combined to keep the texture light.
Is the butter melted before adding?
Yes, 1 tablespoon of butter should be melted and whisked with the other wet ingredients.
How do I know when the cornbread is done?
It is done when the top is golden brown and a knife inserted into the center comes out clean.
Should the cornbread be served hot?
It is best enjoyed warm, though you should allow it to cool slightly before slicing.
How much fat is in one serving?
There are 10 grams of fat per serving.
What are the total carbohydrates per serving?
Each serving contains 42 grams of carbohydrates.
What category of food is this recipe?
This recipe is categorized under Breads.
How much cornmeal is needed?
You will need 1/2 cup of cornmeal for this recipe.
How much baking powder is used?
The recipe uses 2 teaspoons of baking powder.
Do I need to preheat the skillet?
Yes, place the skillet in the oven while it preheats so the pan is hot when the batter is added.
How much garlic is required?
The recipe uses 1 clove of minced garlic.
Can I use fresh ground pepper?
Yes, fresh ground pepper should be added to the dry ingredients to taste.
How should the tomato be prepared?
The tomato should be chopped and measured to 1/2 cup.