Cornbread

Preheat oven to 400°F. Mist a 9-inch baking pan with non-stick cooking spray. In a large mixing bowl, combine cornmeal, flour, salt, baking powder and baking soda.

In another bowl, whisk together Marzetti® Southwest Ranch Veggie Dip, buttermilk, oil and egg. Add cheese, scallions and corn kernels and mix just to incorporate. Pour batter into prepared pan.

Bake 18 -20 minutes or until a toothpick inserted into the center of bread comes out clean and top is golden. Serve with Guijllo Butter.

Guijllo Pepper Butter: Makes 3/4 cup

8 tbsp. butter, slightly softened

1/4 cup Marzetti® Southwest Ranch Veggie Dip

Combine ingredients in a small bowl and stir until smooth. Serve with cornbread.