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Cook'n with Betty Crocker 
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Salsa Bread Olé |
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Serves: 24 Print this RecipeServing 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. 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 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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