A delicious alternative to traditional cornbread.


1 batch Rachel’s Cornbread
1 cup Cheddar grated
4 Jalapeno peppers seeded and minced
1 cup Corn cut from cob


Preheat oven to 350. Gather ingredients for Rachel’s cornbread batter. To Rachel’s batter, add jalapenos, corn, and cheddar cheese.

Pour into a greased black cast iron skillet and bake 25 minutes or so or until lightly browned.