1 - 6 oz. Bag – Prepared Cornbread Mix (from a maker like Morrison’s or Pioneer).
2 Tablespoons – JED’s Finest Sweet-Cured Jalapeño Slices
Follow instructions on bag and be sure to leave out the added sugar suggested on the recipe. (But, if you really like sweet cornbread, cut suggested amount in half!).
Mix in 2 Tablespoons of chopped JED’s 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 JED’s Jalapeno 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. Download PDF of Recipe