INGREDIENTS
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1 box (8- to 9-ounce) cornbread mix to be baked in 8-inch square pan
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1 tablespoon fresh jalapeño chile (or more if you like it hot), seeds removed and diced
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4 tablespoons butter, divided
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1/2 large red onion, sliced thin
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1 teaspoon fresh or frozen chives, chopped
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2 cups Wisconsin Gouda Cheese, grated