Shelly's Recipe

SPICY CORN BREAD

Category: Bread

2 (8-1/2 oz) pkg corn muffin mix, prepared according to pkg directions
2 tbsp vegetable oil
4 jalapeno peppers, chopped
2 tsp chili powder
1/2 cup canned or frozen corn kernels or 1 (13 1/2 oz) can creamed corn
1/4 cup sour cream
2 tbsp honey
1 1/2 cups taco flavored shredded cheese or Mexican Blend

Preheat the oven to 400. Coat a 9 inch x 13 inch baking dish with nonstick cooking spray.

In a large bowl, combine the corn muffin batter with the remaining ingredients; mix well. Pour into the baking dish and bake for 18 to 20 minutes, or until golden. Let cool, then cut and serve.

NOTE: Sprinkle a little paprika on top for nice color, and serve with butter or honey for additional sweetness.