Cheddar Cheese Jalapeno Cornbread

This past Spring I started my own little garden in front of our house. And when I say little, I’m not being cute… it’s teeny-tiny ya’ll! But it has been thriving. I have a couple of potted pepper & tomato plants that have produced some beautiful peppers recently [still waiting on the tomatoes to arrive]. These spicy little guys made for some deelicious cornbread that accompanied a mini crab-feast the other night. When you are several knuckles deep in thick old bay/ crab goodness [guts] you need something you can just grab and munch on. This cornbread is the man for the job! However, should you a prefer a cleaner dinner, I’m sure this cornbread would be quite scrumptious along side any summertime meal, especially a grilled one. The jalapenos are not overwhelmingly spicy in this dish, but add just enough heat to give the bread a little pizazz and personality. Two attributes I like to infuse in all my dishes.

// Cheddar Cheese Jalapeno Cornbread //

• 2 Jiffy Corn Muffin Mixes
• 2 eggs
• 2/3 almond milk [or regular skim milk, your choice]
• 2 tbsp Old Bay Seasoning
• 1/2 cup shredded cheddar cheese
• 2 small jalapeno’s, diced

1. begin by whisking together your wet ingredients in a medium sized bowl [[eggs and milk]].
2. add remaining ingredients & whisk together. mixture may be lumpy.
3. pour into greased 9×9 baking pan. bake @ 400 degrees for 15 minutes, or until a toothpick comes out clean.

This cornbread is a crowd-pleaser. It’s quick, easy, and yummy.
And it’ll cost ya about $4 bucks to make.
What more do you need?