Salsa Bread Olé

Serves: 24
Total Calories: 131


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.

Nutritional Facts:

Serves: 24
Total Calories: 131
Calories from Fat: 57

This Salsa Bread Olé recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
04: Breads
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Easy English Muffins
Garden Pepper Bread
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Muffin Mix Buffet Bread
Oat Bran Potato Buns
Old Plantation Rolls
Onion Lover's Twist
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Potato Chive Rolls
Quick Apple Cranberry Pear Muffins
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