Mexican Cornbread

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 egg
1/3 cup milk
1 1/4 cup salsa
1 1/2 cup shredded cheddar cheese
pinch salt

  1. Preheat oven to 400 degrees.
  2. Liberally oil 8″ cast iron skillet and put in preheating oven.
  3. Combine all ingredients in a bowl.
  4. Pour into heated skillet and bake for 35 minutes.

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3 Responses to “Mexican Cornbread”

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