Silver Palate Cornbread

Serves 4 to 6

1 cup stone-ground cornmeal
1 cup unbleached all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
1 egg, lightly beaten, or equivalent egg substitute
1 cup Silver Palate Tequila or Hot Stuff Salsa, drained and chopped
Chili powder


Preheat oven to 425° F. Grease an 8-inch square pan. Stir together cornmeal, flour, sugar, baking powder and salt in a large bowl. Quickly stir in buttermilk, oil, egg and Silver Palate Tequila or Hot Stuff Salsa. Pour batter into pan. Sprinkle chili powder over batter. Bake until lightly browned and a knife inserted into the cornbread comes out clean, 25 to 30 minutes.

Silver Palate Products used in this recipe: