Picante Cornbread
Spicy and flavorful cornbread with a hint of heat from picante sauce, perfect for casual gatherings or as a comforting side dish with hearty meals.
Ingredients
Instructions
- Heat a 9-inch cast-iron skillet at 425°F for 5 minutes.
- Combine cornmeal, flour, baking powder, baking soda, in a large bowl; make a well in the center.
- In a separate bowl, mix buttermilk, eggs, and picante sauce.
- Pour the wet ingredients into the well of the dry ingredients and stir just until moistened.
- Remove the skillet from the oven, add butter, and return to oven for 1 minute until butter melts.
- Pour melted butter into the batter and stir until blended.
- Pour the batter into the hot skillet and bake at 425°F for 20 minutes or until done.
Nutrition & Diet Analysis (per serving)
538
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).