Aired March 28, 2009
1/3 cup milk
5 scallions, finely chopped
1 cup shredded cheddar cheese, divided
2 large jars cherry peppers, tops cut off and seeds removed
Preheat oven to 400F.
In a medium-size bowl, prepare the cornbread according to package directions. Mix in the scallions and 3/4 cup of cheese.
Set cherry peppers in a mini muffin tin cut side-up so they stay upright. Fill each pepper with the mix then top each with a sprinkle of the remaining cheese. Bake until cooked through and golden on top, about 15 minutes.