Jalapeño Popper Butter Swim Cornbread

Ingredients

• 1/2 cup butter
• 1 (8.5 ounce) package cornbread mix, such as Jiffy
• 1/3 cup self-rising flour
• 1/2 cup finely chopped pickled jalapeños
• 1 tablespoon jalapeño brine from the jar
• 1 cup shredded Cheddar cheese
• 5 slices bacon, cooked crisp and crumbled
• 1/2 cup buttermilk
• 9 jalapeno slices

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Melt a stick of butter in the microwave.
3. Prepare the cornbread mix by combining it with self-rising flour, pickled jalapenos, shredded cheese, bacon, an egg, buttermilk, and jalapeno brine.
4. Mix the ingredients together.
5. Add the cornbread mixture to the melted butter and spread it out.
6. Cut the cornbread into nine or twelve squares.
7. Place a jalapeno slice in each section.
8. Bake in the oven at 425 degrees for about 25 minutes.