I have a feeling this is going to be a repeat!
It's a custardy, creamier, all around fantastic-er version of cornbread. Yum.
Jalapeno-Cheddar Spoon Bread
1 box Jiffy Cornbread (plus box direction ingredients)
1/3 cup cream or half and half
2 cups Colby Jack cheese, shredded
1 can Creamed Corn
2 Jalapenos, de-seeded and de-ribbed, diced. (leave some seeds to increase the spiciness)
Prepare the cornbread according to the directions, mix in the jalapenos, and bake in a 9x9 baking dish. (This recipe is bound to be so popular, you might want to double up!) As soon as the cornbread comes out of the oven, scrape the top lightly with a fork, not going to deep. Reduce the oven temperature to 350 degrees. In a small bowl, whisk together the cream and creamed corn. Pour the mixture over the top of the cornbread and top with the shredded cheese. Return to the oven for 5-7 more minutes. Serve hot!
**The spoon bread monicher comes from the fact that this cornbread will not cut into squares as you would traditionally find...so "spoon" it out!