In the interest of variety and spiciness, I prepared a different cornbread recipe than the one I usually make. I certainly wasn't disappointed with the result and it was very easy to prepare besides. I used a large jalapeño for the extra kick, but if you can't take the heat, use a small one instead. This cornbread makes for a nice light lunch or snack but could also be served with dinner.
|Jalapeño Cornbread Wedges|
|Recipe by Lisa Turner|
Published on November 27, 2007
Sweet, moist cornbread with a little kick from a fresh jalapeño — a simple and wonderful side for a Mexican or southwest American themed meal
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