Ingredients
Scale
- 1/2 C butter
- 1 egg
- 1/2 C Hot Honey
- 1 C buttermilk
- 1 C cornmeal
- 1 C flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 C Fire-roasted corn
- 1/2 C Fire-roasted onion
- 1/2 C Fire-roasted poblano peppers
- 4 oz Pre-cooked beef strips
- 1/2 C canned black beans
- 1 Lime
- 1/4 C cilantro, chopped
Instructions
- Place 10-12" cast iron skillet on medium heat and melt butter.
- Meanwhile, preheat oven to 400°.
- In a large bowl, whisk together the egg, 1/4 C of the Hot Honey, and the buttermilk.
- In a separate bowl, whisk the cornmeal, flour, baking soda, baking powder, and salt.
- Combine the wet ingredients into the dry and combine (but do not over mix the batter).
- Mix 1/4 Cup of the corn and 1/4C Poblano and 1/4 C onions and mix into the batter and transfer to the skillet being careful not to splash the butter.
- Bake for 20-25 minutes or until the edges are golden brown.
- Remove from heat, allow to cool for 5 minutes before cutting.
- Cut into 6 portions.
- In a separate bowl, combine remaining poblano, corn, and onions along with pre-cooked steak along with black beans, lime juice and cilantro.
- Divide mixture in six portions and top cornbread slices.
- Drizzle remaining Hot Honey on top and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: baked goods
- Cuisine: southern
Nutrition
- Serving Size: 1 Wedge
- Calories: 464
- Sugar: 28 g
- Sodium: 389.5 mg
- Fat: 19.2 g
- Carbohydrates: 66.2 g
- Protein: 11.6 g
- Cholesterol: 86.6 mg
Keywords: cornbread, skillet, poblano, pepper, steak, southern, southwestern, US Foods