What in cornation?!

 Corn is amaizeing.  

By Juan Carlos Fonseca Mata - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=81224187

Corn bread has been a staple of southern cooking for a very long time.  I think of my mother in law when I make it.  She stayed with us for several months while my wife sorted out her health issues and we had it a lot.  It is filling, slightly sweet, and holds up well as side or in a dish like beans.  I've added my take on it with a few fun additions.  

Ingredients

Corn bread mix.  Yes, it's easy enough to make your own.  I just didn't feel like making it today.  

Jarred jalapenos.  Refers to the container and not the state of shock of the jalapenos.  You can use fresh if you want.  I like the salinity of the jarred here.  

Cheese.  Any kind you like, though feta would be weird.  

1/3 cup milk.  The box called for it.  Obey the box.

One egg. Same here.  

Directions

1. Preheat your oven to 400F.  Line a pan with parchment paper.  This makes for easy unloading of the pan once the cornbread is cooled.  

2. Combine corn bread mix, egg, and milk in a high sided bowl.  Mix well.  Let sit 20 minutes to let the leavening agents do their thing.  

3. While you wait, chop the desired amount of jalapenos finely.  

4. Add chopped jalapeno and shredded cheese to your mixing bowl.  Add cheese until the dairy association calls you and tells you that you caused a shortage.  Mix well.

5. Spread evenly in pan and cook for 15-20 minutes or until a toothpick comes out clean.  

6. Once cooked and slightly browned on top, let cool in pan.  Pull parchment from pan, slice, and enjoy.