Salsa Cornbread

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EatingWell reader Chuck Allen of Dana Point, California, contributed this moist vegetable-studded cornbread. It makes a fine accompaniment to stews, chilis and breakfast eggs.

Prep Time: 35 mins

Total Time: 55 mins

Servings: 10 servings

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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

Directions

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.

Tip:

If you do not have an ovenproof skillet of the correct size, use an 8-by-8-inch glass baking dish. Do not preheat the empty baking dish in the oven before filling it.

Nutrition Facts

Calories 138, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Cholesterol 70 mg, Sodium 319 mg, Carbohydrate 20 g, Fiber 1 g, Protein 6 g, Potassium 91 mg. Exchanges: Starch 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

How to Make Cornbread

Cornbread connoisseurs have a long line of people to thank for making this quick bread a mainstay in American cooking. In fact, this staple of Southern and Southwestern cuisine may be one of the most truly American foods there is. Native Americans used corn, or "maize," in cooking all sorts of dishes--including cornbread--for thousands of years before colonists first set food in what we now know as the United States. Since cornbread is leavened with baking powder instead of yeast, it was easy for early settlers to master how to make cornbread even with limited resources. So, it's no wonder the dish caught on. Its unique flavor and texture have kept it a favorite over the years.

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Griddle-Cooked Corn Flatbread

This flatbread (classically not flavored) from Punjab, deemed peasant food, often accompanies a puree of mustard greens and garlic drizzled with ghee (clarified butter). This version incorporates vibrant flavors that can easily accompany any meal or even be served with a dip for an appetizer.

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