Title: Salsa Bread Ole'
Categories: Bread Spice
Yield: 1 Servings

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.

Recipe By : Cindy Atwood/Taunton, Mass/via Pillsbury's 37th Bake Off..

From: Dave Date: 21 Dec 96 Around The World Recipes List (Read-Only) Ä

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