This recipe goes way back to my teenage years. I had tried some Mexican Cornbreads in my day and thought the concept was dead-on, but execution always seemed lacking. Most of the ones that I had tried had corn and jalapeños mixed into the batter. I decided to try replacing some of the milk with salsa. As soon as I tried it, I knew that I was onto something. Instead of having bits of heat when I happened upon a jalapeño, every bite was bursting with more flavor and equal heat. My family didn’t complain either. I consistently get rave reviews when I serve this cornbread. The secret’s in the salsa!
Mexican Cornbread Recipe Makes about 6 servings.
1 1/3 cup cornmeal
1/3 cup all-purpose flour
1 tablespoon baking powder
1/3 cup milk
1 1/4 cup salsa
1 1/2 cup shredded cheddar cheese
- Preheat oven to 400 degrees.
- Liberally oil 8″ cast iron skillet and put in preheating oven.
- Combine all ingredients in a bowl.
- Pour into heated skillet and bake for 35 minutes.