Blogger Yvette Marquez of Muy Bueno bakes a jalapeño cotija skillet cornbread to serve as a side dish or as a sandwich.
SAVE ON THIS RECIPE!
If you don't have buttermilk on hand, use 1 tablespoon vinegar or lemon juice plus enough milk to measure 1 cup.
Wear disposable gloves when cutting hot chiles; the oil can burn skin. Avoid touching your face.
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