A little bit sweet, a little bit spicy. This rustic peach and jalapeño cornbread is just what you need to have in your recipe arsenal for your next Fall dinner get together.
1 large jalapeño, chopped (leave seeds in for extra spice (if you can take the heat!).
Directions
Preheat Oven to 425 degrees
Melt butter in a 10-inch cast-iron skillet over medium-high. Add peaches and jalapeños; cook, stirring, approximately 3 minutes. Jalapeños will be tender and peaches will start to caramelize.
While the peaches and jalapeño are cooking, in a large bowl and follow the directions on the back of the box of the cornbread mix. Stir in the peaches and jalapeños. Set aside.
Put the skillet in the oven for 5 minutes to heat the skillet. Carefully remove skillet from oven and add another tablespoon of butter and swirl to coat the skillet.
Add the cornmeal batter to the skillet and return to the oven. Bake about 20 minutes until cooked through. Remove from oven and let cool slightly. Best served warm with honey butter.
Honey Butter: Mix together 4 tbsp softened butter and 2 Tbsp honey.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
