Try this Salsa Bread Ole recipe, or contribute your own.
Suggest a better description* can sub 2 teaspoons vinegar or lemon juice plus milk to equal 2/3 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 Pillsburys 37th Bake Off.. From: Inagaddadavida
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Serving Size: 1 Serving (1827g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2978 | ||
Calories from Fat: 1536 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 170.7g | 228 % | |
Saturated Fat 82.6g | 413 % | |
Monounsaturated Fat 53g | ||
Polyunsanturated Fat 15g | ||
Cholesterol 3420.9mg | 1053 % | |
Sodium 7867.8mg | 271 % | |
Potassium 2129.6mg | 56 % | |
Total Carbohydrate 237.3g | 70 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 225.1g | ||
Protein 125.3g | 179 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2978
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