We’ve changed things up a little at Deliciously Organic to make the site more interactive and useful. First off, I have to give a huge shout-out to Andrew Wilder and Jen Maki for their work on the redesign of the site. They’re both brilliant and great to work with.
This is a revised old-time favorite in our family. My grandma has made Cheesy Jalapeño Cornbread for years, and it reminds me of our summer visits to Baton Rouge when I was a young girl. Of course, I’ve removed the grain but honestly, it tastes very much like cornbread. The jalapeños add a tangy touch of heat, but are completely optional. I usually make this bread half with jalapeños and half without to suit everyone’s taste. It makes a great complement to gumbo, soups, and salads.
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