Caribbean Cornbread

This is a fun and unique twist of flavor for cornbread to the traditional cornbread at the dinner table.  This is a fantastic blend of peppery tastes with the sweetness of the corn.  I love to use this recipe as an appetizer/ side dish to my Island Time Sunday BBQ Dinner, but this can go well with any BBQ and southern-style dish.

Ingredients - 8 servings (mini loaf-size):

1 box Jiffy corn muffin mix

1 egg

1 small can of chopped green chilies

1/2 cup red pepper, minced

7-8 oz. can creamed corn

1 tbsp. cold butter

1/2 pinch of sugar
Olive oil cooking spray

1. Preheat oven 375 degrees.
2. Mix corn muffin mix, egg, green chilies, red pepper creamed corn and sugar in a mixing bowl.
3. Prepare baking pan (I use an 8-mini loaf pan personally, but a muffin pan or shallow baking dish will work) with spray cooking oil.
4. Cut cold butter into small pieces and slowly mix into batter.
5. Fill baking dish 2/3 full if using an individual serving size pan or pour batter into baking dish completely.
6. Bake for approximately 18-22 minutes or until the top(s) are a golden brown and sticking a toothpick through the center of the bread comes clean.