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1 cup yellow cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons diced jalapeño
1/3 cup sugar
1 cup whole milk
1/4 cup melted Country Crock® Original Spread
1 jalapeño, sliced, for topping
For the Creole Spread:
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 425 degrees F.
Mix the dry ingredients together in a medium bowl. Whisk the eggs, milk, and Country Crock® Original Spread in another bowl, and pour into the dry mixture. Mix until uniform.
Brush a 9-inch skillet with Country Crock®. Pour the batter into the pan and smooth evenly. Top with sliced jalapeno. Bake in a preheated oven for 20–25 minutes.
In a medium bowl, mix the creole butter ingredients until well blended. Let cool for about 15 minutes before serving with a slather of creole butter.
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