Serve these toasty triangles with your favorite chili.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
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
1 large Land O Lakes® Egg, slightly beaten
2 tablespoons Land O Lakes® Butter, melted
*Substitute 1/4 cup medium or hot thick and chunky salsa.
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.
Heat oven to 425°F. Grease 8-inch square baking pan; set aside.
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.
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.
Cornbread is the perfect side to a great big bowl of chili or soup when the days get cooler or you have a crowd to feed at halftime. Make it special with recipes that add another layer of flavor with honey or salsa or try an old recipe in new shapes.