Every good bowl of chili needs a warm slice of jalapeño cheddar cornbread to accompany it!
There are days when you just need a quick cornbread recipe. This one for a zesty jalapeño cheddar cornbread is so easy. All you need is a little help from your local market. Are you one of those cooks who always adds your own flare to written recipes? Guilty! That's me! The beauty of cooking at home is that you can get creative with existing recipes or pre-mixed breads and cakes.
In this case, it was pre-mixed corn muffin mix, to which I added two of my favorite ingredients: jalapeños and cheddar cheese. The creamed corn is added for extra moisture and agave nectar for a little added sweetness. The sweetness of the corn pairs well with the spice and salt.
Grease a 9X9 pan with the melted butter and set aside
To a large bowl, add the corn muffin mix. In a separate bowl, whisk the eggs with milk, agave, creamed corn and jalapeños.
Gradually incorporate the wet ingredients into the dry until combined. Do not over-mix. Fold in 1 cup of the cheddar cheese. Transfer to the prepared baking dish. Sprinkle the top with remaining cheese.
Bake according to box directions. The cornbread will be done when a toothpick comes out clean from its center.
For an extra-special cornbread, add your melted butter to a cast-iron pan. Place the pan in the oven while it preheats, and then pour the cornbread batter into the hot pan. This will yield a crisp and toasted bottom. Tasty!