In winter when you serve stews and chilis to guests or as a comfort food for yourself, make a batch of this tasty, rich accompaniment. I upped the ante from the original with the addition of herbs. You can make a simple winter dinner special with this addition.
Salsa Cornbread
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- Freshly ground pepper to taste
- 3 large eggs, lightly beaten
- 1/2 cup buttermilk or equivalent buttermilk powder
- 1 Tbls butter, melted
- 1 Tbls honey
- 1/2 cup drained canned corn kernels
- 1 small onion, diced
- 1/2 cup chopped tomato
- 1 clove garlic, minced
- 2 Tbls Backyard Patch Fine Herbs or 2 tsp each chives, parsley and tarragon
- 1 jalapeno pepper, seeded and minced
- 1/2 cup grated cheddar cheese
Preheat oven to 425° 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, herbs 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.
Pro 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.
