Want to share a recipe for him to feature? Feel free to tell him!
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Hey y’all! I’m coming to you this weekend from the heart of the home I grew up in: Mama’s kitchen! In honor of the kitchen where I learned to cook as a kid, I wanted to share one of my all-time favorite savory side dishes with you. No matter if it was family dinner on Tuesday or the church potluck on Sunday, jalapeño cheddar cornbread was a must.
So, throw on your country tunes and flannel shirts and get ready for some cornbread with a kick! To make this, you’ll need:
· 2 boxes of cornbread mix
· 1 can of cream corn
· 1 cup cheddar cheese
· ½ cup milk
· 2 jalapeño peppers, diced
Simply combine all the ingredients in a large mixing bowl and whisk until blended together. Place batter in greased muffin tins and bake for 15-20 minutes at 400°F.
If you aren’t a fan of spicy foods, just leave out the peppers for a basic cornbread. This goes great with chili, roasts, BBQ sandwiches, and just about anything else you can think of…. or if you’re like me, just eat it when you’re in the mood for a tasty snack
And if you “southern cookin’” was a foreign concept for your menu, just wait until next week when we put our own spin on an international dish!
Lots of Love and Southern Comfort (on the rocks, please),
Jason
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