Cheesy Serrano Pepper Honey Cornbread

The majority of people who try this cornbread recipe ask me for the recipe. It's sooo good! It's the best side to bring to parties that you most likely won't have to bring back home. I love it and the versatility in which it can be used. It pairs perfectly with the traditional southern meal or any BBQ for that matter. In the fall i'll make it with chili or chicken enchilada soup. It also, makes a really great pulled pork sandwich. However you choose to enjoy this sweet and spicy cornbread (with cheesy goodness) I can guarantee it'll be a favorite.  Recipe is below. 

Ingredients:

• 3 boxes of that cute little Jiffy cornbread mix
• 4 thinly sliced Serrano peppers *The reason I use these is because they have a more even heat than a Jalapeno. With Jalapenos the heat can vary and you don't want the cornbread overly spicy.
• 3 eggs
• 1 cup of grilled corn removed from the husk or 1 cup drained canned corn. 
• 1/3 cup of milk
• 1 1/2 cups of shredded cheddar cheese
• 2/3 cup of sour cream
• 1 tsp paprika
• 1 tsp sea salt
• 2 T raw honey
• 1/2 stick or 4 T of melted butter
• 3-5 T of sugar
• 1 T solid butter 

Directions:

1. Grease a 9x13 or a 3.7 QT glass baking dish. I grease mine with 1 T of solid butter by just manually pushing it all over the pan and sides evenly. Once it's buttered then you add in the 3-5 T of sugar to coat the pan over the butter. You are buttering and sugaring it to grease it. It makes for an awesome crust.
2. Pre-heat oven to 375 degrees F 
3. In a large bowl add in 3 boxes of Jiffy Mix
4. Add in eggs, milk, sour cream, and honey. 
5. Mix everything together.
6. Add in melted butter, paprika, and salt. Stir together carefully trying to not splash the butter. 
7. Add in sliced peppers, corn, and shredded cheese. 
8. Mix everything together well. 
9. Bake for 26-30 minutes and allow to cool completely in the pan.

Butter and sugar greased pan ↑