Salsa Bread Olé: The Best Salsa Bread Olé Recipe from Cook'n

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	Salsa Bread Olé

Serves: 24

Serving Size: 1 slice
Makes: 1 loaf, 24 slices
Cindy Atwood - Taunton, Massachusetts
Bake-Off® Contest 37, 1996
Bring out the maracas and prepare for a fiesta. Your family will want to say "Olé!" after one bite of this hearty cornbread bursting with a blend of cheeses, ripe olives and salsa.

Print this Recipe

   3 eggs
   1/2 cup cornmeal
   2/3 cup buttermilk *
   1/2 cup butter or margarine, softened
   1 (16-ounce) jar mild salsa, well drained
   1/2 cup chopped ripe olives
   1/4 cup chopped green onions
   1 tablespoon chopped fresh parsley
   1 1/4 cups (5 oz.) shredded Cheddar cheese
   1/4 cup (1 oz.) shredded Monterey Jack cheese, if desired
   2 cups all-purpose flour
   1 cup mashed instant potato flakes
   4 teaspoons taco seasoning mix
   3 teaspoons baking powder
   1 teaspoon baking soda
   1/4 teaspoon salt
   1/4 teaspoon pepper

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Heat oven to 350°F. Grease and flour 10-inch tube or I2-cup Bundt® pan. In large bowl, beat eggs at high speed for 1 minute. Add cornmeal, buttermilk, butter and salsa; beat 1 minute at medium speed or until well blended. With spoon, stir in olives, onions, parsley and cheeses.

In medium bowl, combine flour and all remaining ingredients; mix well. Add to salsa mixture; stir until well blended. Spoon batter into greased and floured pan.

Bake at 350°F. for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool 20 minutes. Serve warm.

HIGH ALTITUDE - Above 3,500 feet: No change.

*TIP: To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 2/3 cup.

Nutrition Per Serving (1 slice): Calories 140; Protein 4g; Carbohydrate 14g; Fat 7g; Sodium 360mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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