Picante Cornbread

1. 1

   Heat 9 in cast-iron skillet at 425u00b0 for 5 min. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, eggs, and picante sauce.

2. 2

   Add dry ingredients, stirring just until moistened. Remove skillet from oven. Add butter and return to oven for 1 minute or until butter melts. Pour melted butter into batter, stir until blended. Pour into hot skillet, bake at 425u00b0 for 20 min or until done.

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