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