Cornbread is a staple in our home often served with chilis, stews and soups. I’m always looking for fun ways to jazz up basic cornbread mixes to complement whatever meal I’m making, or even serve as an appetizer.
My Salsa Verde Cornbread recipe subs out the milk requirement (as is standard with most pre-made cornbread mixes) with Sam’s Fresh Salsa Verde. It’s a great hack for adding an amazing amount of tangy salsa flavor!
You Will Need:
(quantity and amount served varies per box)
Bake time: 30 minutes or so
- Cornbread Mix
- Egg (per recipe)
- Vegetable Oil (per recipe)
- Sub Out Quantity of Milk & Replace with Sam’s Fresh Salsa Verde
- 1/2 Cup Shredded Cheddar Cheese
- 1/2 Cup chopped green onions
- 1/2 Cup chopped flat leaf parsley
- Green onions, parsley, tomatoes to decorate the top of the cornbread bake. For my design, I used 1 medium tomato, two green onions and a few Italian parsley sprigs)
Optional: Adding vegetables and herbs to cornbread adds texture, flavor and color! Choose or combine the following: Diced cilantro (1/2 cup), Frozen Corn (3/4 cup), Diced Bell Pepper (1/2 cup)
How to Prepare:
Prepare the cornbread mix recipe per instructions on the box. Simply sub out the milk for Sam’s Fresh Salsa Verde in equal amounts. In the organic cornbread mix I used, it called for one cup of milk so I used 1 cup of Sam’s Salsa Verde and it came out so moist and flavorful!
Combine all of the ingredients in a bowl until wet and pour into a greased baking pan (use the pan size per box instructions). I used a 9″ x 13″ pan.
Sprinkle grated cheddar cheese on top of the batter.
Carefully place your tomatoes, green onions, parsley and other vegetables that you think would look pretty (flat or sliced work best) into an artful floral design on top of the wet batter.
Bake per box instructions.
Make sure to grab some Sam’s Fresh Salsas near you! Available at Fresh Market, ACME, Shaws, ShopRite, Morton Williams, Boyer’s and McCaffrey’s
Not only are their salsas super tasty, but I love that they employ sustainable farming practices. Their composting operation delivers over 30 million pounds of self-generated fruit and vegetable waste each year, such as the peels, cores, seeds, scraps, and material with decay back into our soil. They also save water as they have installed subsurface water seepage pits and rapid infiltration basins to replenish the aquifers with water used in our vegetable and fruit processing operations.
#freshnotfake, #samssalsarecipechallenge, #salsalove
This recipe is an entry to the Sam’s Salsa Recipe Challenge!
