2/3 cup all-purpose flour
1/3 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup milk
1/4 cup mild thick and chunky salsa*
4 ounces (1 cup) shredded Cheddar cheese
Heat oven to 425°F. Grease 8-inch square baking pan; set aside.
Combine flour, cornmeal, sugar, baking powder, salt and red pepper in bowl; mix well. Stir in milk, salsa, cheese, egg and 1 tablespoon melted butter just until smooth.
Pour batter into prepared pan. Bake 14-17 minutes or until toothpick inserted in center comes out clean. Cool completely.
Cut cornbread into 6 pieces; cut each piece in half diagonally. Place cornbread pieces on broiler pan; brush with melted butter. Broil 4 to 6 inches from heat, turning and brushing once with remaining melted butter, 4-8 minutes or until lightly browned.
*Substitute 1/4 cup medium or hot thick and chunky salsa.
For easier bread removal, line pan with aluminum foil, extending over edges. Spray foil with no-stick cooking spray. Prepare and bake bread as directed. Cool completely. Lift bread from pan using foil ends; remove foil. Continue as directed above.