Cheesy, Sugary Jalapeno Corn Bread

There is nothing wrong with using a cornbread mix from a box. I'm a purist, but I'm also a pragmatist, and we don't always have time to make bread, pasta or biscuits from scratch.

I've always liked the idea of enhancing an already good product. This doesn't mean you can expect to buy a box of generic beef stroganoff and think you're going to doctor the powdered sour cream enough to deceive a roomful of formal diners. There's a limit, and it starts with using a quality product.

So, cornbread mix. By its very nature, cornbread is peasant, so we won't fret over the varying qualities of one brand over another. Any basic mix will do. Follow the instructions on the box or pouch.

At this point you can enhance the recipe. The problem with most mixes is they are not sweet enough. I don't like savory cornbread. I like a nice sweet undertone that offsets all the butter I'll cake on later. So, to a standard mix portion, add 1/4 cup of sugar. Shred either jalapeno jack into the mix or straight cheddar. If you use plain cheese then you can use drained canned chopped jalapenos, just about a tablespoon. Don't use the pickled ones, use the straight ones preserved in liquid.

Pour into your baking dish and sprinkle more cheese and sugar on top. Bake and enjoy. It should be rich enough that you won't even need to use butter. Also, feel free to expriment with any additional additived, cornbread is quite forgiving.