Cast Iron Jalapeño Cornbread

Cast Iron Jalapeño Cornbread
• (2) 8.5 oz boxes cornbread mix
• 14.75 ounce can cream style corn
• 2 large eggs
• ½ cup sour Cream
• 2 tbsp heavy cream
• 2 tbsp Louisiana Pepper Exchange Green Jalapeño Puree

1. Preheat oven to 375º
2. Preheat 10-inch cast iron skillet for 10-15 minutes
3. Combine all ingredients into medium-large bowl. Whisk together lightly for approximately
20-30 seconds, just when well combined.
4. Remove hot skillet and carefully grease interior with butter or a non-stick spray
5. Pour and scrape batter into skillet and place back into oven.
6. Bake for 35 minutes, remove and let cool for 15 minutes.