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Name: Salsa Cornbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/2 c Tomatoes; chopped; 1 sm Jalapeno pepper; diced; 1/2 ts Salt; 1/2 c Milk or buttermilk; Black Pepper to taste; 1 tb Honey; 3/4 c Flour; all-purpose; 3 Eggs; beaten until foamy; 1 sm Onion; diced; 1 cl Garlic; diced; 1/2 c Cheddar cheese; grated; 2 tb Butter melted; 1/2 c Whole kernel corn; 1 1/2 ts Baking Powder; 1/2 c Yellow cornmeal

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INGREDIENTS

1/2 c Tomatoes; chopped
1 sm Jalapeno pepper; diced
1/2 ts Salt
1/2 c Milk or buttermilk
Black Pepper ; to taste
1 tb Honey
3/4 c Flour; all-purpose
3 Eggs; beaten until foamy
1 sm Onion; diced
1 cl Garlic; diced
1/2 c Cheddar cheese; grated
2 tb Butter ; melted
1/2 c Whole kernel corn
1 1/2 ts Baking Powder
1/2 c Yellow cornmeal

INSTRUCTIONS

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" on Oct 07, 98

NOTES

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Salsa Cornbread

1/2 c Tomatoes; chopped
1 sm Jalapeno pepper; diced
1/2 ts Salt
1/2 c Milk or buttermilk
 Black Pepper to taste
1 tb Honey
3/4 c Flour; all-purpose
3 Eggs; beaten until foamy
1 sm Onion; diced
1 cl Garlic; diced
1/2 c Cheddar cheese; grated
2 tb Butter melted
1/2 c Whole kernel corn
1 1/2 ts Baking Powder
1/2 c Yellow cornmeal

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@usa.net> on Oct 07, 98

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Nutrition

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Serving Size: 1 Serving (50g)
Recipe Makes: 8 Servings

Calories: 121
Calories from Fat: 32 (26%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.3g
Cholesterol 8.7mg		3 %
Sodium 101.9mg		4 %
Potassium 76.1mg		2 %
Total Carbohydrate 19.9g		6 %
	Dietary Fiber 1g	4 %
	Sugars, other 19g
Protein 2.7g		4 %
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.

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Calories per serving: 121

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