Instructions: 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.

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