Loading... Please wait...

Facebook Likes

Popular Brands

Our Newsletter

Kate's Corn Bread


3 c. yellow cornmeal

1 c. all purpose flour

6 tbl sugar

4 tea baking powder

2 tea baking soda

1 tbl salt

dash of cayenne pepper

3 c. buttermilk

4 eggs

6 tbl butter, melted

2 c. shredded sharp cheddar

¼ c. Hotter than Hot Salsa



Preheat oven to 425 degrees.  Spray 2 9” square pans with cooking spray.  In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt and a dash of cayenne pepper.  In a separate bowl, whisk together the buttermilk, eggs, and butter.  Mix the wet ingredients into the dry, stirring until well combined.  Fold in the cheddar and salsa.  Divide into the two pans and bake for 30 minutes and top is golden and firm to the touch.  Cool and slice.