Recipe by merron-iru kami
I made this for dinner tonight for my girlfriend, who is totally and completely obsessed with two things: The musical, "Rent" and jalapenos. It is nice and spicy, completely vegetarian and might even make a nice side dish for meat eaters. It is super easy to make and it gave me something to do with the gallons of fresh salsa we've made from our garden veggies this season. Prep time does not include time to chill the torte.
- 3⁄4 cup fresh corn kernels (frozen will do)
- 1⁄2 cup onion, diced
- 2 teaspoons olive oil
- 1 (6 1/2 ounce) package cornbread mix (make sure it is free of lard if you are a vegetarian)
- 1 egg, lightly beaten
- 1⁄2 cup milk (aproximately)
- 2 cups fresh salsa
- 1 (8 ounce) package cream cheese, softened in the microwave
- 4 tablespoons jalapenos, minced. Use more if you like things spicy (fresh or jarred)
Directions See How It's Made
- Mix cornbread batter according to the box directions, using the egg and milk, as needed. Set aside.
- In an oven-safe cast iron skillet, saute the corn kernals and diced onion in the olive oil. Season with salt and pepper, if desired.
- Once the kernals are just begining to brown and the onion has become translucent, add cornbread batter to the skillet and stir to incorporate the corn and onions.
- Place the skillet in a pre-heated oven and cook cornbread according to the package directions (About 400 degrees for 15-18 minutes).
- While cornbread bakes, place the salsa in the fridge to chill.
- Fold minced jalapenos into the softened cream cheese. Keep warm.
- When cornbread is cooked, remove from the oven and top immediately with chilled salsa (spread it evenly, as if you were frosting a cake). Cover salsa with the jalapeno cream cheese mixture.
- Tightly cover skillet with foil and allow to cool. Once chilled, the torte will slice easily and you will be able to remove it from the pan neatly. Individual slices may be heated up (I prefer it warm).
- I suggest serving this along side a bowl of chili or a salad with tex-mex dressing.