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Louisiana Pepper Exchange
Cast Iron Jalapeño Cornbread
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INGREDIENTS
2 (8.5 ounce) boxes cornbread mix
1 large can (14¾ ounce) cream-style corn
2 large eggs
½ cup sour cream
2 tbsp heavy cream
2 tbsp
Louisiana Pepper Exchange Green Jalapeño Puree
DIRECTIONS
Preheat oven to 375°F.
Preheat 10-inch cast iron skillet for 10-15 minutes.
Combine all ingredients into medium-large bowl. Whisk together lightly for approximately 20-30 seconds, just until well combined.
Remove hot skillet from heat and carefully grease interior with butter or a non-stick spray.
Pour and scrape batter into skillet and place back into oven.
Bake for about 35 minutes, remove and let cool for 15 minutes.
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