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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