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Jalapeno Cheddar Cornbread
What's better than cornbread? Our bakers discovered the answer in this new, kicked-up-a-notch cornbread, studded with cheddar cheese and just the right amount of jalapeño peppers. It makes the perfect, savory side to soups, salads and main dishes alike.
That is, if you don't gobble it all up before mealtime. (Not that we've ever done that...)
1 lb. 3 oz.
Ingredients: all-purpose flour (wheat flour enriched wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid} malted barley flour), corn meal, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes, annatto (color), potato starch, and powdered cellulose added to prevent caking), buttermilk (cultured milk, modified cornstarch, salt, carrageenan, pectin, vitamin D3), unsalted butter (cream, natural flavoring), jalapenos (jalapeno peppers, water, salt, acetic acid, calcium chloride, sodium benzoate (as a preservative), fd&c yellow #5), sourdough started (water, (wheat flour enriched wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid} malted barley flour), eggs, brown sugar, honey, baking powder, salt, baking soda.
CONTAINS: milk, wheat
Heating Instructions: Thaw and refresh in your oven at 300 degrees for 20 minutes, wrapped in aluminum foil.