This jalapeño cornbread is packed with vegetables and a hint of spiciness–perfect savory side for any meal.
Who doesn’t love a good bargain? If there is ever a dollar book sale, I’m there. Discounted produce during the last 30 minutes of the farmers market? I’m there. Coupon clipper? Yup, that’s me! Ain’t no shame in my game.
Being the constant bargain hunter, I did a little do-si-do around the dollar store this weekend. Truth be told, I definitely wouldn’t buy 99.9% of the things in the store, but I found a few gems that will come in handy. Here were my bargain finds:
1. A fun, bright teal place mat that I hope to incorporate into my food photos for an extra pop in color.
2. A small roll of bubble wrap so that I can use it to protect the tasty treats that I send to my partners in The Leftovers Club!
Speaking of bargains, let’s talk about bargain eats. I love baking cornbread because one batch can feed me for days, and it doesn’t require too many fancy ingredients. I usually make sweet cornbread, but I decided to experiment with a savory version this time. I included jalapeño pepper into the cornbread, and I loved the hint of spiciness that the pepper added to the dish.