Remember how I said I had too many jalapeños for the Copycat Chuy’s Jalapeño dip? Well . . . I decided to take a couple of those extra peppers, and make Cheesy Jalapeño Cornbread!

Would y’all like to make some too? Here’s what ya do:

• Dice up one jalapeño pepper.
• Take the other, and cut it in half. Dice the end half, and cut the other half into rings. (Like the picture above.)
• Mix the peppers into one box of Aldi’s LiveGfree Gluten Free Cornbread Mix.
• Stir in 1/2 cup shredded cheddar cheese.
• Pour the whole mix into a pan or iron skillet.
• Sprinkle the top with a 1/3 cup of shredded cheese.
• Place the jalapeño rings around the top. It’ll look like this: 
• Bake according to the directions for 20-25 minutes, or until a knife comes out clean.

Then . . . it should look like this:

After it cools for five minutes, slice into squares and serve!

We paired ours with chili. See:

I hope y’all enjoyed this post. If you end up making this, let me know in the comments!

Have an awesome day!!

Love,

Olivia