Spicing up the 4th of July!!!

How fast the 4th of July has come and gone.  Hopefully, the memories are lingering on...good memories!!  Well we cooked on the grill. My husband, "the grill master" grilled the veggies and sausages, and chicken thighs were barbecued and sauced.  I made the firecracker cornbread!! Here's the recipe ...

JALAPENO CHEESE CORNBREAD

1  jalapeno pepper, finely chopped

1 cup of sharp cheddar cheese, shredded

1 cup sour cream

2 eggs, beaten

1 cup buttermilk

1 – 19 oz. pkg. Sweet Yellow cornbread/muffin mix*

½ stick of butter

Preheat oven to 400⁰ F.

Mix all ingredients, except butter in a large bowl. Do not over mix.

Heat a 10” cast iron skillet in oven with the ½ stick of butter.

When butter is melted, carefully put the cornbread mixture into the skillet and bake for 25 minutes, until light golden brown or until and the point of a knife or toothpick inserted in the center comes out clean.

Makes 8 – 10 servings.

*You may use 2 (7 oz.) packages of sweet cornbread/muffin mix