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Jack’s Jalapeño Cornbread
Homemade Pumpkin Chiffon pie, cornbread and canned homemade condiments are some dishes served at the Daniel family Thanksgiving feast. (Photo: lawellphoto.com)
1 6 oz. bag prepared cornbread mix (Morrison’s or Pioneer)
2 Tablespoons JED’s Finest sweet-cured jalapeño slices, chopped
6-8 whole JED’s Finest sweet-cured jalapeño slices
Follow instructions on bag and be sure to leave out the added sugar suggested on the recipe. (If you like sweet cornbread, still cut suggested amount in half!). Mix in 2 tablespoons of cured jalapeños to cornbread mixture before pouring into greased cooking pan. Bake cornbread at time and temperature suggested on bag. After five minutes of cooking, remove pan from oven and place 6-8 whole cured jalapeño slices on top of cornbread; then resume cooking until golden brown on top and cooked through (about 10-15 more minutes). Let stand 5 minutes after baking; then slice and serve.
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