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Southwest Salsa Cornbread

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  • 10 min prep time
  • 35 min total time
  • 9 ingredients
  • 12 servings
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Texas-style cornbread with whole kernel corn and salsa makes a hearty accompaniment to chili or stew.

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 Old El Paso™ Thick 'n Chunky salsa
3
tablespoons oil
1
egg

Steps

  • 1 Heat oven to 400°F. Spray 9-inch square pan with nonstick cooking spray.
  • 2 Lightly 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.
  • 3 Bake 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.
  • 1 Heat oven to 400°F. Spray 9-inch square pan with nonstick cooking spray.
  • 2 Lightly 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.
  • 3 Bake 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 Information

No nutrition information available for this recipe
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