Salsa cornbread

Yield: 8 Servings

Measure Ingredient
2 tablespoons Butter; melted
½ cup Yellow cornmeal
¾ cup Flour; all-purpose
1½ teaspoon Baking powder
½ teaspoon Salt
\N \N Pepper to taste
1 tablespoon Honey
3 \N Eggs; beaten until foamy
½ cup Milk or buttermilk
½ cup Whole kernel corn
1 small Onion; diced
1 clove Garlic; diced
1 small Jalapeno pepper; diced
½ cup Tomatoes; chopped
½ cup Cheddar cheese; grated

Generously coat an 8- or 9-inch cast-iron skillet with the butter and place it in oven while the oven preheats to 425=F8. Blending well, combine all of the remaining ingredients except for the cheese, which you should reserve to sprinkle over the top of the prepared batter.

When the butter has melted and the skillet is thoroughly heated, remove the hot skillet from the oven and carefully pour the batter into it, spreading it out even1y. Sprinkle the cheese over the batter. Return skillet to oven and bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Remove from oven and cool for 5 minutes. Serve warm, and enjoy! Makes about 8 wedges. ** Enduring Harvests Native American Foods and Festivals for Every Season ** by E. Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Oct 07, 98

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