pk’s jalapeño and cheese cornbread

Mmm! Mmm! Cornbread!Another original from my kitchen is this spicy, cheesy cornbread recipe.

I literally made this recipe up “from the belly” and evolved it over time. It’s another “Top 10” Patrick favorite that I would have happily contributed to mom’s cookbook.

Let’s make a spicy-sweet treat!

i. ingredients

1 | cage free egg
8.5 ounce package | “Jiffy” brand cornbread mix
2/3 cup | cold milk
1 large | chopped jalapeño *with the seeds*cornbread ingredients
11 ounce can | yellow corn and peppers (a.k.a. “Mexicorn”)
1 cup | sharp cheddar cheese
to taste | freshly ground black pepper

ii. what to do

0. Preheat oven to 400°F.

1. In a medium-sized mixing bowl, beat slightly beat the egg with a fork and add-in the remaining ingredients and mix well until well-coated.

2. Pour mixture into a greased 8- or 9-inch pan and bake until golden brown (about 35 minutes). At the 30-minute mark, toss a handful of more cheese on top to create an extra cheesy topping.

3. Let the cornbread rest for 5 minutes before serving."crumby" pic. awesome dish.

Foodie Tips ~

I prefer the cornbread moist (not overcooked). You can smear on some Falfurrias brand butter, too, if you think you can handle it.

This cornbread is an awesome sidekick to my pot licker chili, spicy tortilla soup or “just because.”

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