Salsa bread ole'

Yield: 1 Servings

Measure Ingredient
3 \N Eggs
½ cup Cornmeal (yellow or white)
⅔ cup Buttermilk, *see note
½ cup Butter or margarine, softened
16 ounces Salsa, drained
¼ cup Scallions, finely chopped
1 tablespoon Fresh parsley, chopped
1¼ cup Cheddar cheese, shredded
¼ cup Pepper jack cheese, shredded
2 cups All-purpose flour
1 cup Mashed potatoes
½ teaspoon Dried thyme, ** see note
¼ teaspoon Paprika
¼ teaspoon Black pepper
¼ teaspoon White pepper
½ teaspoon Cayenne (or more)
¼ teaspoon Onion powder
¼ teaspoon Garlic powder
½ teaspoon Salt
½ teaspoon Ground cumin (or more)
3 teaspoons Baking powder
1 teaspoon Baking soda

* can sub 2 teaspoons vinegar or lemon juice plus milk to equal ⅔ cup.

** can substitute approx. 4 ounces of prepared "taco seasoning" or the like for the herbs/spices....if you must.

METHOD

Heat oven to 350-deg. F.

Grease and lightly flour a 10-inch tube or 12-inch bundt pan.

In a large bowl, beat eggs at high speed for 1 minute. Add cornmeal, buttermilk, butter, and salsa. Stir by hand for 2 minutes or until well blended. Stir in scallions, parsley, and cheeses.

Lightly spoon flour into measuring cup and level off. Combine flour and remaining ingredients; mix well. Add to salsa mixture. Stir until well blended. Spoon batter into greased and floured pan.

Bake at 350-deg. F. for 45 to 50 minutes or until skewer/knife inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool or serve warm.

NOTES : Adaptation of original recipe. Chipotles/adobo sauce may work well in this; may need to adjust flour/baking soda/baking powder....or make a chipotle "glaze" (?)

Posted to CHILE-HEADS DIGEST V3 #193 Recipe by: Cindy Atwood/Taunton, Mass/via Pillsbury's 37th Bake Off..

From: Inagaddadavida <rael@...> Date: Sat, 21 Dec 1996 11:41:31 -0600

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