2 tablespoons unsalted butter, melted, plus more for greasing skillet
3 cups corn muffin mix
1 cup sour cream, divided
2 1/2 cups shredded Mexican blend cheese, divided
1 1/2 cups frozen corn kernels, divided
1/3 cup milk
2 large eggs
1 cup canned black beans, drained and rinsed
2 (7-ounce) cans sliced poblano peppers, drained
1 teaspoon ground cumin
1 teaspoon chili powder
Kosher salt, to taste
1 avocado, halved, pitted and thinly sliced
2 tablespoons roughly chopped fresh cilantro
Red pepper hot sauce, for serving
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