Crispy on the bottom but moist on the inside, this easy skillet cornbread is kicked up with jalapeños, creamed corn, cheddar cheese and green onions, and is a family favorite.
You know how they say owners start to resemble their dogs—as evidenced here—I think the same thing may be happening to me, but with the food I eat.
Spicy and sweet…Yep, that’s me. Crispy on the outside but soft on the inside…Sure, I’ll admit to that. And, why yes, I do melt every time I come into contact with butter.
Just like the food I like to eat, I’m a contradiction in terms.
I’ve become a spicy-sweet, crispy on the outside but soft on the inside, better-with-butter humanoid version of…cornbread.
So does this mean I need to turn my bed into a cast iron skillet?
continue to the recipe… about Cheddar and Jalapeño Skillet Cornbread
