Salsa bread ole'
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 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 |
Directions
* 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