The following spicy cornbread recipe comes from reader S.A., as a follow-on to her previous recipe article on how to expand on standard storage staple foods. I love cornbread, I’m a southerner. I’ve spent a lifetime making muffins from scratch, but here’s an easy way to expand your cornbread. My preference is sweet, jalapeño cornbread with small corn kernels for added texture and calories. Ingredients 1 box Jiffy corn muffin mix 1 Can white shoepeg corn 2 teaspoon sugar Dehydrated jalapeños, to taste. (Use more or less to match your tolerance for spiciness) Directions Grease or PAM-spray a 12-muffin tin. …
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