Recipe: Hot Mouth Cornbread


2 cups Arrowhead Mills cornbread mix
1/2 cup grated smoked cheddar
2 eggs
2 Tbsp. olive oil
1 cup water
2 Tbsp. rice syrup
1/2 cup roasted bell peppers, chopped
2 Tbsp. or to taste chipotle peppers, chopped


Measure cornbread mix into a large bowl. Toss cheese with mix to coat. Mix eggs, olive oil, water and rice syrup together. Stir liquid into cornbread mix. Add peppers and stir just to combine. Spoon mixture into an 8” square baking pan and cook 25-30 minutes or until lightly browned and a tester inserted into the middle comes out with just a few crumbs.