Jalapeno Cheesy Cornbread

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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

Ingredients:
1 pkg Jiffy corn muffin mix
1 egg
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

Directions:
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.

From The Archives

Was reorganizing my photos this weekend and found a few items that I baked and photographed but never shared here for some reason.  Enjoy!

Brookies with nuts made from one of my favorite chocolate chip cookie recipes and my go to brownie recipe.

Chocolate chip cookies (possibly) from All Recipes that are big, fat, and chewy.

Cornbread made from scratch from Cook's Illustrated.

Chocolate almond toffee from David Lebovitz which was delicious alone and even better in ice cream.