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Photo by Gwen Barber
Photo by Gwen Barber

Salsa Cornbread



  • 1 bag Gluten Free Pantry Yankee Cornbread Mix
  • 2 Tbs. sugar
  • 5-oz. reduced-fat cream cheese, softened
  • 3 eggs
  • ¾ cup low-fat sour cream
  • ¼ cup butter or margarine, melted
  • 1 can (11-oz.) whole kernel corn, drained
  • ½ cup gluten-free salsa, not drained
  • ¼ cup finely chopped green onion (optional)
  • 1 cup shredded cheddar or Monterey Jack Cheese (optional)


  1. Preheat oven to 400 degrees.
  2. Lightly grease an 8-8-inch square pan.
  3. Combine mix and sugar.
  4. In a separate bowl, beat together the cream cheese, eggs, and butter.
  5. Mix into dry ingredients just until moistened.
  6. Fold in corn, salsa and onion (if used).
  7. Pour into prepared pan. Bake 30 min.
  8. Remove from oven. Top with shredded cheese (if used) and return to oven to let cheese melt. Serve warm.