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Combine first 6 ingredients in a large bowl; make a well in center of mixture. Set aside. Melt butter in a large skillet; add serrano chiles and next 3 ingredients. Cook over medium heat 2 to 3 minutes or until vegetables are tender. Set aside. Combine eggs and next 5 ingredients; add to dry ingredients, stirring just until moistened. Stir in vegetable mixture and cilantro. Place a well-greased 10-inch cast iron skillet in a 450 ? F oven for 4 minutes or until hot. Remove from oven; spoon batter into skillet. Bake at 450 ? F for 25 minutes or until cornbread is lightly browned. Recipe by: Southern Living
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 247 (55%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 287.4mg||88 %|
|Sodium 488.6mg||17 %|
|Potassium 289.5mg||8 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 36g|
|Protein 13g||19 %|
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Calories per serving: 447
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