Cheesy Cornbread with Spicy Salsa Dip

1.Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan with butter or oil and set aside.

2.In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.

3.In a separate bowl, beat the eggs lightly. Add the milk and melted butter, whisking until smooth.

4.Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.

5.Fold in half of the shredded cheddar cheese and the finely chopped onion into the batter.

6.Pour the batter into the prepared baking pan and spread evenly. Sprinkle the remaining shredded cheddar cheese evenly over the top.

7.Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8.While the cornbread bakes, prepare the spicy salsa dip: In a medium bowl, combine the diced tomatoes, ketchup, hot sauce, and a pinch of salt and pepper. Mix well and adjust the heat by adding more hot sauce if desired.

9.Once the cornbread is baked, remove it from the oven and let it cool for 5 minutes before slicing.

10.Serve warm slices of cheesy cornbread alongside the spicy salsa dip for dipping. Enjoy this sweet, moist, and flavorful snack!