Cheddar Bacon Jalapeno Corn Bread

Cheddar Bacon Jalapeno Corn Bread

2 boxes Jiffy Cornbread Mix

Egg & Milk as instructed on the boxes

6 slices of bacon, crisp & crumbled (reserve 1 tbsp of the bacon grease)

1 tbsp butter

3-4 Jalepenos, finely diced

2 cups shredded cheddar (sharp if you like)

9x13 glass baking pan

Preheat oven as instruted on the Jiffy box, make cornbread as instructed on the box as well and let set for 3-4 minutes. While you're waiting, prepare the pan by coating the bottom and sides of it it in butter and bacon grease. (It's okay if it looks like a lot - the bread will soak it up).

Stir in 3/4 of the bacon, 1 cup of cheese, and all the jalepenos into the bread mixture, and pour into the pan.

Bake as instructed on the Jiffy box (or until it passes the toothpick test).

When done, sprinkle the remaining bacon and cheese on the top and turn on the broiler. Allow loaf to broil until the cheese is melted and browning on the edges.

Serve hot with chilled butter.