Just Peachy Salsa Cornbread with Maple Butter

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Just Peachy Salsa Cornbread with Maple Butter


Just Peachy Cornbread resized 600


  • Non-stick cooking spray
  • 2 Tbsp. butter
  • 2 peaches, thinly sliced
  • 2 Tbsp. sugar
  • 1 c. flour
  • 1 c. yellow cornmeal
  • 2 tsp. baking powder
  • 1 pkg Concord Foods Mild Salsa Seasoning Mix
  • 1/2 tsp. kosher salt
  • 2 eggs
  • 1/3 c. vegetable or canola oil
  • 2 Tbsp. melted butter
  • 1/4 cup thinly sliced green onions
Maple Butter:
  • 1/4 cup butter, softened
  • 1-1/2 Tbsp. maple syrup
  • Parsley sprigs for garnish (optional)


  1. Preheat oven to 375° F. Lightly spray a 9-inch round cake
    pan with nonstick cooking spray.
  2. In a large nonstick skillet, over medium heat, melt 2
    Tbsp. butter. Add peaches; sprinkle with sugar. Cook, stirring often, 4-5 minutes or until tender.
  3. Transfer peaches and any syrup in skillet onto bottom of cake
    pan, spreading out to cover bottom of skillet as much as possible. In a large bowl, whisk together flour, cornmeal, baking powder, salsa seasoning, and salt. Stir in eggs, oil, 2 Tbsp. melted butter, and green onions. Pour over
    peaches in pan.
  4. Bake 20 -22 minutes or until knife inserted in center comes out clean.
  5. Cool cornbread in pan 5 minutes. Invert pan onto a cooling rack to remove cornbread.
  6. Meanwhile, make maple butter. In a small bowl, stir together 1/4 cup softened butter and maple until well blended.
  7. Serve cornbread with maple butter. If desired, garnish with parsley sprigs

Category: Side Dishes