Sunday football food in a flash! These semi-homemade jalapeno and cheddar cornbread squares were made as part of the ‘Eat the Enemy Challenge’ (which I hate to admit is failing miserably) when the Patriots played the Dallas Cowboys. A perfect sweet/spicy/cheesey accompaniment to some delicious Texas-sized grilled steaks. No kidding, these things were the size of my head.
Prep one box of Jiffy Corn Muffin Mix according to the directions and add 1 1/2 tablespoons of finely diced jalapeno. Remember, it’s the ribs, followed by the seeds that are the hottest, so include/remove according to your taste. Add a little over 1/2 cup of shredded extra sharp cheddar cheese. Mix to combine all of the ingredients. Pour the batter into an 8×8 or 9×9 pan and bake in a pre-heated oven for the amount of time directed on the box. In the last 15 min of cooking, sprinkle 1/2 cup of shredded extra sharp cheddar cheese and continue baking (I didn’t add extra cheese for the pictures in this post).
Cool the cornbread and cut into squares.
Bon appetit!
