Texas-style cornbread with whole kernel corn and salsa makes a hearty accompaniment to chili or stew.
Southwest Salsa Cornbread
- Prep Time 10 min
- Total 35 min
- Ingredients 9
- Servings 12
Ingredients
- 1 1/4 cups All Purpose Flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup frozen sweet corn (from 16-oz. pkg.) or 7-oz. can whole kernel sweet corn, drained
- 3/4 cup skim milk
- 1/2 cup thick & chunky salsa
- 3 tablespoons oil
- 1 egg
Instructions
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Step1Heat oven to 400°F. Spray 9-inch square pan with nonstick cooking spray.
-
Step2Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, baking powder and salt; mix well. Add all remaining ingredients; stir just until well mixed. Spoon batter evenly into spray-coated pan.
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Step3Bake at 400°F. for 18 to 23 minutes or until center is firm to the touch and toothpick inserted in center comes out clean. Cut into squares. Serve warm.
Nutrition
Nutrition Facts
Serving Size: 1 serving
- Calories from Fat
- 35
% Daily Value*:
- Vitamin A
- 4%
- 4%
Exchanges:
Free
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