Jalapeno and Cheddar Corn bread

I was never a fan of corn bread.  The dry, crumbly texture did not appeal to me.  At.  All. 

But my husband is a genius in everything he cooks, corn bread is no exception.  His trick?  Using a cast iron skillet.  By warming up the heavy pan for 5-10 minutes before adding the mixture the bottom gets nice and crunchy (and it doesn't stick to the pan when it's all done).

When I decided to make cornbread as a side for the Chipotle Chicken Kabobs with Avacado Cream Dressing I knew I had to go big or go home.  It's hard to beat the man at his own masterpiece.

But I think I did it.  Here's how:

INGREDIENTS

1 box jiffy cornbread mix (yes, I know it's a cop out to buy the box mix and not make it from scratch.  I'm just not that kind of cook who has all afternoon to make dinner.  I need it done in half an hour.  If you want to make it from scratch, there are plenty of recipes out there.  Many of them better than mine.  But you're not here for time consuming, you're here for quick, easy, and tasty.)

1 jalapeno, minced

3/4 cup cheddar cheese, shredded or cubed

1/4 cup honey

DIRECTIONS

Make cornbread as directed, mixing only until combined (leave it lumpy!)  Add in the cheese, honey and jalapeno.

Pre-heat a cast iron skillet in a 400-degree oven for at least 5 minutes.  When heated, add the cornbread mixture and cook according to package directions.

VERDICT

This is not some crumbly cornbread from a Ponderossa buffet.  This cornbread is amazing.  And even though it's from a mix, it tastes like you put a lot more effort into it.