Summer is winding down and fall is on it’s way (Well, for most of America; here in Florida it’ll be “summer” the rest of the year 😉 ). The last barbeques – think: juicy sauce-slathered ribs, smoky chicken, and tender brisket! – are being held before and up to Labor Day, and what’s better to serve with your typical barbeque?
This recipe – that I like to call Kicked Up Cornbread – is a bit of a different take on your typical cornbread. It uses boxed cornbread and lots of add-ins to give the savory treat uncommon and interesting smoky and spicy notes while being complemented by several additional Tex-Mex pantry spices.
What’s the greatest thing about this recipe? It tastes even better the next day! So you know what that means –
Make it ahead and give yourself less to do on the day of your end-of-summer-and-welcome-to-fall party!
Goooooo YOU! 😉
Making it ahead also helps to serve it more neatly. It cuts a lot easier after it’s cooled and stored covered on the kitchen counter for at least 24 hours (saran wrap or aluminum foil over top works fine!).
Top it with additional sliced jalapenos and scallions to serve (if desired).
And – might I add – it is absolutely perfect when drizzled with a bit of honey on top! It’s a MUST to do this! 😉