Corny Corn Bread with Tomatillo Salsa

Photo Credit: Mette Nielsen

Sweet nubs of fresh corn add texture and freshness to this rich cornbread. It gets a bright color and a lively kick from tomatillo salsa (we used Senoras de Salsa Verde). If you’re in a pinch, use a good quality corn bread mix. No need to cook the corn kernels in advance, they’ll become tender as they bake. And, this also makes great use of left over cooked corn.

Makes about 12 pieces of corn bread



1 tablespoon vegetable oil

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

1 cup buttermilk

1 large egg

1/3 cup melted butter

1 cup fresh corn kernels

¼ cup tomatillo salsa for garnish

¼ cup chopped red pepper for garnish



Preheat the oven to 350 degrees F. Put the oil into a 8 or 9-inch baking pan or skillet and heat in the oven while making the batter.

In a medium bowl, stir together the dry ingredients. Add the remaining ingredients and stir together with a wooden spoon until just moistened.

Remove the pan or skillet from the oven and turn the batter into the hot pan. Bake until the corn bread feels firm to the touch and a toothpick inserted into the center comes up clean, about 20 to 30 minutes. Remove from the oven, garnish with the tomatillo salsa and chopped red pepper and serve warm.