HOT HONEY & JALAPEÑO CHEDDAR CORNBREAD

This may be one of my favorite things ever and requested quite often in my household! It takes all of 5-10 minutes to throw together and its the perfect mix of sweet and spicy. Bob's Red Mill saves the day with their gluten free cornbread mix. It's so convenient and a time saver, two of my favorite things. This is great to make to dip in soups, chili or just to munch on.

What You'll Need:

• 1/2 Bob's Red Mill Cornbread Mix

• 1 1/2 cups sharp cheddar, shredded

• 1/2 cup pickled jalapeños, diced

• Splash of jalapeño jar juice

• 1 egg

• 1/4 cup melted butter

• 1 tsp smoked paprika

• 1 cup milk

• Nonstick spray

• Salt & Pepper

• 1/4 cup melted butter

• 3 tbsp honey

• 1/4 tsp cayenne

• 1/2 tsp smoked paprika

• 1/2 tsp onion powder

How To:

≥≥ Preheat oven to 375º. In a bowl combine half the package of Bob's Red Mill Gluten Free Cornbread Mix. Add in your egg, butter, 1 tsp smoked paprika, 1 cup of milk and a dash of salt and pepper. It's okay if there's lumps! Fold in 1 cup of your sharp cheddar and your diced jalapeños + a splash of the jalapeño juice from the jar.

≥≥ Spray your baking dish with nonstick spray. Add in your mixture. Top with your remaining half cup of cheddar and a few jalapeño slices for presentation if you'd like! Pop into the oven for 25 minutes or until golden brown and cooked through.

≥≥ In a bowl, melt 1/4 cup of butter, 3 tbsp of honey, 1/4 tsp cayenne, 1/2 tsp smoked paprika, 1/2 tsp onion powder, and salt and pepper to taste. Stir to combine.

≥≥ Once cornbread is out of the oven, drizzle with the hot honey butter!

Enjoy!