Jalapeño Cornbread

This past week, I decided to switch up our normal Fritos with Taco Soup and use Jalapeño Cornbread instead! We have bags of frozen Jalapeños in our freezer from our garden last year that need to be used up, so this was perfect for those.

Of course, we did not use but 1, so it’ll take a while to use these up!

My husband loved this paired with the soup. I avoid spicy food, so I opted out of this one for fear my mouth would be on fire, but my husband says it was not that hot and made his soup perfect!

This time while I made this, I used the Handi-Foil round pan to make the Jalapeño Cornbread. I love using these pans especially when I am delivering a meal or taking something to a party.

These are also the same containers that I used during our freezer cooking day a while back. They are perfect because not only can you bake and cook with them in the oven, they also freeze well!

When you are slicing the Jalapeño remember to wear gloves or you will regret it later…trust me, I know. I know first hand and it is not pretty.

Imagine fire in your eyes…and that’s basically how it will feel, but worse!

Now, on to this recipe!