Buttermilk Mexican Corn Bread

Makes approximately 18 squares.

  • 1 cup all purpose flour
  • ¾ cup yellow cornmeal
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 6 Tbsp D.L. Jardine's or Desert Pepper Corn & Black Bean Salsa
  • ¼ cup butter, melted

Preheat oven to 425°F/220°C.

Combine flour, cornmeal, baking powder & soda, and salt in a large bowl. Add buttermilk, eggs, slasa, and butter. Stir just until the ingredients are blended. Pour into a greased 8-inch square baking pan. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the centre comes out cleanly.

More recipes from Jardine Foods

For more cornbread recipes, check out Best Ever CornbreadNippy Zucchini Cornbread, and plain Zucchini Cornbread.

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