Sriracha Cornbread

 

Sriracha Cornbread is pretty easy to make.  When you mix the batter add two tablespoons of Sriracha and one tablespoon of dried parsley, then bake it the way you always do.

But don't forget the dried parsley- it's important!  The Sriracha adds liquid to the batter, and if you don't have something to sop a little of it up the cornbread will be flat and the texture will be weird.

(It's a good idea when baking to have a little dried parsley on hand.  Anytime something seems a little wetter than it should be, parsley will absorb the moisture (and add a little color) without affecting the taste.  That was an aside.)