Feels like summer is officially here in the Bay Area with temperatures reaching the 80s this past weekend. In my household, we grill year around whenever the weather permits but we definitely take full advantage during the summer months. One of my favorite side dishes is cornbread. I fancied up the basic Jiffy cornbread recipe by making it both spicy and cheesy. It's a huge crowd pleaser around here. What are your summer grilling must makes?
Jalapeño Cheesy Cornbread
A Baked by Jen Original
Makes 16 2-inch squares
1 pkg Jiffy corn muffin mix
1/3 cup buttermilk
1/2 cup of frozen/canned corn kernels
1-2 jalapenos, deseeded and chopped
1/2 cup of shredded cheddar cheese
Preheat oven to 425 degrees. Combine all the ingredients in a medium size bowl. Blend well (batter will be lumpy). Pour into an 8 in square pan lined with foil. Bake for 10-15 mins.