Mexican Ancho Chile Skillet Cornbread
Serving Size 8
Ingredients
- 1 cup Fine cornmeal
- 1 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Buttermilk
- 1/3 cup Melted butter
- 2 Eggs
- 1/4 cup SupHerb Farms Fusions® Mexican Ancho Chile with Lime
- 1/4 cup Honey
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Preparation
- Preheat oven to 400 F. Grease 10-inch cast iron skillet.
- In large bowl, stir together cornmeal, flour, sugar, baking powder and salt. Make well in center; add buttermilk, melted butter and eggs, stirring just until combined. Stir in SupHerb Farms Fusions® Mexican Ancho Chile with Lime. Scrape into prepared skillet.
- Bake for 20 to 25 minutes or until top is golden brown and toothpick inserted into center comes out clean. Meanwhile, warm honey with 1 tablespoon water; brush over cornbread immediately when it comes out of the oven. Let cool slightly.
- Cut into wedges and serve.
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