* Exported from MasterCook *
Bread, Salsa Cornbread
Recipe By :
Serving Size : 10 Preparation Time :0:35
Categories : Bread Grains
Low Fat Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Preheat oven to 425F. Place a 9" 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.
Tips & Notes
Tip: If you do not have an ovenproof skillet of the correct size, use
an 8-by-8" glass baking dish. Do not preheat the empty baking dish in
the oven before filling it.
Source:
"eatingwell.com"
S(Internet Address):
"http://www.eatingwell.com/recipes/salsa_cornbread.html";
Start to Finish Time:
"0:55"
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PerServing (excluding unknown items): 172 Calories; 5g Fat (26.2%
calories from fat); 7g Protein; 25g Carbohydrate; 2g Dietary Fiber;
73mg Cholesterol; 287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.