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!


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