Chicken Fajita Cornbread

The Bridge @ South Pittsburg


½ cup diced, cooked chicken
½ cup cooked chorizo
½ cups diced bell pepper
½ cup diced onion
½ cup shredded cheddar cheese
½ cup cilantro
½ cup chunky salsa
½ cup Spanish rice – canned
2 eggs
1 cup Martha White cornmeal
1 cup Martha White self-rising flour
1 cup Mayfield buttermilk


Preheat oven to 425. Sauté chicken, chorizo, peppers and onion in
pan with a small amount of oil until well cooked. Mix meal, flour,
eggs, Spanish rice, cilantro, cheese, buttermilk and salsa add to
sauté mixture. Cook in a Lodge cast iron skillet until golden brown
25-30 minutes .