Sweet and Spicy Cornbread
This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.
Isn’t it interesting how a certain flavor or recipe can make us think of someone special or a happy memory? Whenever I have tea, I immediately think of my grandmother. Tea is kind of her thing. And naturally that makes me think of some of the delicious recipes she’s served alongside that tea over the years.
A staple at grandma’s house with many of her main courses is cornbread. I love to experiment in the kitchen, so many of the family classics get a little bit of a makeover before I serve them to my family.
I recently had a sweet and spicy cornbread while dining out and I knew I had to try to recreate it at home using my grandmother’s cornbread recipe. It offers just enough kick with green chiles that is balanced by sweetness beautifully. It’s definitely melt in your mouth. I could easily eat the entire pan by myself! 🙂
We were having friends drop over last minute for dinner this week. I love having time with friends and entertaining in our home. I’ve decided that those memories are more important than worrying about everything being perfect. So even if the house isn’t just so and I don’t have a five course meal planned, I say YES! whenever the opportunity arises.
After making this sweet and spicy cornbread once, I knew I had to make it again to share. Plus, it’s so easy to make, it’s practically fool proof. It’s a great recipe to have your kids help with!
I made green chile chicken tacos as well. I just added chicken breasts with a can of green enchilada sauce in my slow cooker on low for three to four hours. I shredded the chicken, piled it on a flour tortilla and then added sour cream, avocado, tomatoes and topped with the cornbread. It was heavenly!
It’s especially perfect partnered with Lipton Green Tea Citrus flavored iced tea. The crisp, light flavor of the tea helped balance all the flavors in our dinner. After we finished eating, we sat at our dining table with glasses of tea and visited while the kids played.
During the busy holiday season, it was the perfect way to unwind and connect with the people I love.
- 1 8.5 box of corn bread mix
- 8 ounces sour cream
- 1 can creamed corn
- 1 small can diced green chilies
- 1 small can of diced jalapenos
- ½ cup shredded cheddar
- Mix all ingredients together in a bowl. Pour into a 9x13 baking pan.
- Bake at 400 for 25 minutes.
- Serve along side your favorite entrée or on top of your favorite taco!
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