Salsa Bread Recipe

Salsa Bread Recipe

Ingredients:

1/2 c of cornmeal
3 pcs of eggs
2/3 c of buttermilk
1 jar of salsa (mild, 16 oz.); drained well
1/2 c of margarine or butter; softened
1/2 c of olives (ripe); chopped
1/4 c of onions (green); chopped
1 Tbsp of cilantro (fresh) or parsley; chopped
1 & 1/4 c of cheese (cheddar); shredded
1/4 c of cheese (Monterey Jack); shredded
1 c of potato (flakes); mashed
2 c of flour
4 tsps of seasoning (Taco mix)
3 tsps of baking powder
1/4 tsp of salt
1 tsp of baking soda
1/4 tsp of pepper

Instructions:

Prepare oven, preheated to 350 degrees F. Prepare a 10″ Bundt pan by brushing it with oil or butter then sprinkling it with flour. Using a High-speed mixer, beat the eggs for a minute in mixing bowl (large), then put cornmeal, butter, salsa and buttermilk. Set the mixer at moderate speed then beat another minute or ’til mixture is well-combined. Using a wooden spoon, add olives, cilantro, cheeses and onions.

In another bowl, mix together flour, potato, Taco seasoning, baking powder, baking soda, salt and pepper. Combine flour mixture to the salsa continue beating until well-mixed. Pour batter unto pan. Then bake at 350 degrees F for 50 mins ’til wooden stick inserted into middle of bread will come out without sticky crumbs.

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