Spicy Sweet Cornbread
Makes: 1-15 servings (one 9x13 pan) 2 boxes Fleischimann’s corn bread mix (surely any brand will do) 1&1/3 C Milk (I used one percent on Sunday) 2 eggs 1 C (two sticks) of buttah (Tillamook and Kerrigold is probably best but again it’s just butter spend your money where you like) 2 T of Trader Joe’s “anything but the elote” seasoning (Alternatively mix up paprika, salt, chili powder, cumin to equal about two tablespoons) 1 C shredded cheddar cheese (Extra sharp is my fave in this situation) 1 C corn (Frozen, canned, fresh anything but popped) 1/4 C diced jalapeño (totes optional but more fun. I did not add them last night) Honey Mix up the ingredients, transfer to 9x13 pan, drizzle top with honey. Bake at 375 for 35 to 40 minutes. A toothpick inserted should come out clean. Take a peak a little earlier, ovens may vary!