Salsa cornbread

Salsa Cornbread


Salsa cornbread

Salsa Cornbread

Have some leftover salsa? Use it to jazz up some cornbread.
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 9


  • 2 tablespoons sugar
  • 1 1/4 cup yellow cornmeal
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 2 eggs at room temperature
  • 3/4 cup buttermilk at room temperature
  • 16 oz “fresh” refrigerated salsa I used Sam’s
  • 1/4 cup sharp cheddar


  • Preheat oven to 350. Butter a 8x8 inch baking dish and set aside.
  • In a medium bowl or the bowl of a standmixer, whisk together the dry ingredients. Add the butter and beat until well incorporated.
  • Add the eggs and buttermilk. Mix until a thick batter forms, stir in the salsa until evenly distributed.
  • Pour into prepared pan and sprinkle with cheddar.
  • Bake for 30 minutes or until golden brown and a thin knife inserted in the center comes out with maybe a moist crumb.
  • Cool on wire rack, store leftover at room temperature.

This was just a quick little side dish I threw together with some leftover salsa and you know what, it turned out pretty good! I felt like it was best served warm but the leftovers were quickly refreshed in the oven. You can really vary the spice by what salsa you use. I used a fresh, refrigerated salsa but jarred would be fine too. If it is very wet, I’d drain it out a little–you want mostly the chunks.

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