1 [15 oz.] package honey cornbread and
muffin mix
1 cup milk
1/3 cup vegetable oil
1 egg
¾ cup think-and-chunky salsa
½ cup corn kernels
½ cup chopped green onions
Heat oven to 375F. Lightly grease 10-inch cast iron skillet. Prepare cornbread batter as directed above, stirring in salsa, corn kernels, and green onions.
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| So many flavorful things! |
Spoon batter into prepared skillet and spread evenly.
 |
| Nice and smooth. |
Bake 35-40 minutes or until toothpick inserted into center comes out
clean.
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| Healthy color! |
My Rating: 4/5 "I expected this to be more of a veggie-heavy casserole, but it's basically just darn good cornbread. (I would still recommend eating it with a fork, though.) The sweetness and the savory elements combine quite nicely. A good side for something robust!
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