Salsa Bread Ole'
| Yield: | 1 Servings |
| Categories: | Chiles, Breads |
| 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 |
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