Salsa Cornbread

Cooking in cast iron pots helps to ensure that vegetarians get enough iron. Consuming foods that contain vitamin c at the same time as iron rich foods helps with absorption.

Cornbread is a great choice for vegetarians because it's cooked in cast iron. I was in the mood for something with a little kick to it, so I made this tasty salsa cornbread. My recipe uses mild salsa and half of a jalapeno pepper, feel free to turn up the heat.

Salsa Cornbread

Preheat oven to 400. Combine:
3/4 c. all-purpose flour
3/4 c. white whole wheat flour
3/4 c. organic cornmeal
2 tsp. aluminum-free baking powder
1/4 tsp. sea salt
Mix well, then add:
1/2 of a jalapeno pepper, minced fine
1 c. cooked corn, cut off the cob ( can sub frozen)
3/4 c. skim milk
1/2 c. mild salsa
3 T. olive oil
1 egg
Stir until just combined. Spoon into greased 9" cast iron skillet. Bake 18-20 min. until toothpick inserted in center comes out clean.