Picante Cornbread

Heat 9 in cast-iron skillet at 425° for 5 min. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, eggs, and picante sauce.

Add dry ingredients, stirring just until moistened. Remove skillet from oven. Add butter and return to oven for 1 minute or until butter melts. Pour melted butter into batter, stir until blended. Pour into hot skillet, bake at 425° for 20 min or until done.