3 Eggs
1/2 c Cornmeal (yellow or white)
2/3 c Buttermilk, *see note
1/2 c Butter or margarine,
-softened
16 oz Salsa, drained
1/4 c Scallions, finely chopped
1 tb Fresh parsley, chopped
1 1/4 c Cheddar cheese, shredded
1/4 c Pepper jack cheese, shredded
2 c All-purpose flour
1 c Mashed potatoes
1/2 ts Dried thyme, ** see note
1/4 ts Paprika
1/4 ts Black pepper
1/4 ts White pepper
1/2 ts Cayenne (or more)
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 ts Salt
1/2 ts Ground cumin (or more)
3 ts Baking powder
1 ts Baking soda
* can sub 2 teaspoons vinegar or lemon juice plus milk to equal 2/3 cup.
** can substitute approx. 4 ounces of prepared “taco seasoning” or the like
for the herbs/spices….if you must.
METHOD
Heat oven to 350-deg. F.
Grease and lightly flour a 10-inch tube or 12-inch bundt pan.
In a large bowl, beat eggs at high speed for 1 minute. Add cornmeal,
buttermilk, butter, and salsa. Stir by hand for 2 minutes or until well
blended. Stir in scallions, parsley, and cheeses.
Lightly spoon flour into measuring cup and level off. Combine flour and
remaining ingredients; mix well. Add to salsa mixture. Stir until well
blended. Spoon batter into greased and floured pan.
Bake at 350-deg. F. for 45 to 50 minutes or until skewer/knife inserted in
center comes out clean. Cool 15 minutes. Remove from pan. Cool or serve
warm.
NOTES : Adaptation of original recipe. Chipotles/adobo sauce may work well
in this; may need to adjust flour/baking soda/baking powder….or make a
chipotle “glaze” (?)
Yields
1 Servings