Salsa Cornbread Recipes

SALSA-TURKEY CORNBREAD CASSEROLE

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring frequently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened.
• Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish.
• In medium bowl, stir all topping ingredients just until moistened (batter will be lumpy). Pour topping over turkey mixture; gently spread to sides of baking dish.
• Bake 12 to 15 minutes or until topping is golden brown.

SALSA CORN MUFFINS

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Fill paper-lined or greased muffin cups two-thirds full. Bake at 375° for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.

SALSA CORNBREAD

Steps:

• Preheat oven to 425 degrees F.
• Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat.
• Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
• Whisk eggs, buttermilk, butter and honey in a medium bowl.
• Add the egg mixture to the dry ingredients; mix with a rubber spatula.
• Stir in corn, onion, tomato, garlic and jalapeno.
• Remove the skillet from the oven and coat it with cooking spray.
• Pour in the batter, spreading evenly.
• Sprinkle cheese over the top.
• Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes.
• Serve warm.

SALSA CORNBREAD

Steps:

• Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet, see Tip) in the oven to heat. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm. Tip: If you do not have an ovenproof skillet of the correct size, use an 8-by-8-inch glass baking dish. Do not preheat the empty baking dish in the oven before filling it.

SOUTHWEST CORNBREAD SALAD

Steps:

• Cube cornbread.
• Layer cornbread cubes, romaine, beans, corn, bell pepper, tomatoes, Cheddar cheese, and green onions in a large trifle bowl, in that order.
• Stir avocado, jalapeno, lime juice, cilantro, olive oil, cumin, and garlic salt for dressing in a bowl until well combined. Drizzle over salad.

FIESTA CORNBREAD & SAUSAGE STRATA

Steps:

• In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following: cornbread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.