Salsa Cornbread Recipes

SALSA-TURKEY CORNBREAD CASSEROLE

Salsa-Turkey Cornbread Casserole image

Welcome family to the dinner table with a homey casserole of turkey, beans and salsa topped with a tasty cornbread topper.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive or vegetable oil
1 1/4 lb ground turkey
1 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons Gold Medal™ all-purpose flour
2 cans (14.75 oz each) cream style sweet corn, undrained
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg

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.

Nutrition Facts : Calories 510, Carbohydrate 66 g, Cholesterol 80 mg, Fat 1, Fiber 12 g, Protein 28 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 10 g, TransFat 0 g

SALSA CORNBREAD

Salsa Cornbread image

Make and share this Salsa Cornbread recipe from Food.com.

Provided by dojemi

Categories Breads

Time 25m

Yield 1 bread

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
fresh ground pepper
3 large eggs, lightly beaten
1/2 cup buttermilk or 1/2 cup equivalent dry buttermilk
1 tablespoon butter, melted
1 tablespoon honey
1/2 cup drained canned corn kernel
1 small onion, diced
1/2 cup chopped tomato
1 garlic clove, minced
1 jalapeno pepper, seeded and minced
1/2 cup grated cheddar cheese

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.

Nutrition Facts : Calories 1667.5, Fat 51.9, SaturatedFat 25.4, Cholesterol 729.3, Sodium 2960, Carbohydrate 240.8, Fiber 19.4, Sugar 33.4, Protein 67.2

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