Southwest Salsa Cornbread

Prep Time: 10 minutes
(Ready in 35 minutes)

1 1/4 cups all-purpose flour
3/4 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1 cup frozen whole kernel corn or 7-oz. can vacuum-packed whole kernel corn, drained
3/4 cup skim milk
1/2 cup chunky style salsa
3 tablespoons oil
1 egg

1. Heat oven to 400° F. Spray 9-inch square pan with nonstick cooking spray.
   
2. In large bowl, combine flour, cornmeal, baking powder and salt; mix well. Add all remaining ingredients; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed pan.
   
3. Bake at 400° F. for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cut into squares. Serve warm.

Yield: 12 servings
High Altitude (Above 3,500 Feet): No change.

Nutrition Information Per Serving
Serving Size: 1/12 of Recipe.
Calories 130 - Calories from Fat 35 - Total Fat 4 g - Saturated Fat 1 g - Cholesterol 20 mg - Sodium 220 mg - Dietary Fiber 1 g

Dietary Exchanges: 1 1/2 Starch, 1/2 Fat OR 1 1/2 Carbohydrate, 1/2 Fat

Excerpted from Pillsbury: Best Muffins and Quick Breads by The Pillsbury Company Copyright© 1999 by The Pillsbury Company. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.