I am a great fan of all things spicy. I’m also a fan of sharp cheddar cheese. And black beans. And cornbread. So clearly, all of these things together would just be amazing.

This is a pretty easy recipe. It’s actually more of a guideline–you can adjust most of the ingredients up or down to suit your tastes.

Spicy Cheddar Black Bean Cornbread

• Cornbread mix of your choice, plus required ingredients (milk, eggs, butter, etc. I used Betty Crocker; you could easily substitute a favorite from-scratch recipe)
• 8 oz. Black Beans (about 1/2 a can), drained and well-rinsed
• 2 Tbsp. Sriracha
• 1/4 cup fresh salsa
• 1 cup shredded cheddar cheese (I like to use extra sharp; you could also use pepper jack, if you’re a spice junkie)

Preheat oven and prepare cornbread mix according to package directions. Stir in all other ingredients until well blended. Pour mixture into a greased 9″ x 9″ square pan. Bake according to package directions. Cornbread is done when toothpick inserted into center comes out clean. Remove from oven and let cool before serving.