Ingredients:
1 box Jiffy Cornbread Mix
½ cup milk
1 egg
1 can cream corn
1 cup shredded cheddar cheese
1/2 stick of butter
Tony Charchere Seasoning
2 jalapeño peppers
cracklin crumbs (amount up to you, but at least 1 cup)

Directions:
1. Preheat oven to 325°. Put half the butter in an iron skillet (**yankees will probably go ahead and use some sort of T-Fal type bakin’ thang, but be warned: NO self-respecting cornbread has ever been produced in anything other than a real-live iron skillet.) Place skillet into oven.

2. Pour canned corn into a colander and rinse ‘cream’ off. Sauté chopped peppers in rest of butter. After 3 minutes, add in corn and “fry” til light brown. Mix remaining ingredients in a bowl. When corn/peppers are brown, add them too.
 
3. Add two (Southerners, add the real amount) shakes of Tony's Again: Tony’s is a necessary Southern ingredient. Part of the holy trinity spice group—Tony’s, garlic, Tabasco-(duh!).

4. Mix ingredients and pour into skillet. Bake until golden brown. Pairs up well with white beans containing leftover Welcome Home Ham from last week. (Bean recipe, another day.)

**Yankees who can’t cook beans yet, go on and serve cornbread with chili or whatnot. Just not nothin’ like pate’, or Chilean sea bass, or tofu surprise. (Yeah, there's a surprise fer ya. Tastes like catfish guts if anything at all!)