Salsa Cornbread

2 tbsp. butter, melted
1/2 cup yellow cornmeal
3/4 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
Pepper, to taste
1 tbsp. honey
3 eggs, beaten until foamy
1/2 cup milk or buttermilk
1/2 cup whole kernel corn
1 sm. onion, diced
1 clove garlic, diced
1 sm. jalapeņo pepper, diced
1/2 cup chopped tomatoes
1/2 cup grated cheddar cheese

Directions:

Generously coat an 8- or 9-inch cast-iron skillet with the butter and place it in oven while the oven preheats to 425°F. 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.

Comments from Kathleen Morrison :

Recipe from Enduring Harvests: Native American Foods and Festivals for Every Season, by E. Barrie Kavasch.

User Reviews:

great recipd if you like it hot & cheesey...!!!, about a 4 star....

Submitted by hypnoman@galaxynet.com on December 03, 1999

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