Recipe - Salsa Bread Ole

3 Eggs
One half cup Cornmeal (yellow or white)
2/3 cup Buttermilk, *see note
One half cup Butter or margarine,
softened
16 ounce Salsa, drained
One fourth cup Scallions, finely chopped
1 tablespoon Fresh parsley, chopped
1 One fourth cup Cheddar cheese, shredded
One fourth cup Pepper jack cheese, shredded
2 cup Allpurpose flour
1 cup Mashed potatoes
One half teaspoon Dried thyme, ** see note
One fourth teaspoon Paprika
One fourth teaspoon Black pepper
One fourth teaspoon White pepper
One half teaspoon Cayenne (or more)
One fourth teaspoon Onion powder
One fourth teaspoon Garlic powder
One half teaspoon Salt
One half teaspoon Ground cumin (or more)
3 teaspoon Baking powder
1 teaspoon 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 350deg. F.

Grease and lightly flour a 10inch tube or 12inch 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 350deg. 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" (?)

Posted to CHILEHEADS DIGEST V3 #193

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

From: Inagaddadavida rael@ebicom.net

Date: Sat, 21 Dec 1996 11:41:31 0600