Cheesy Southwest Cornbread with BBQ Glaze

• 1 qt. cornbread mix
• 2-1/2 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred, divided
• 2/3 cup OSCAR MAYER Bacon, crisply cooked, drained and crumbled
• 1/2 cup red peppers, small dice
• 2 Tbsp. fresh jalapeno peppers, small dice
• 2 Tbsp. cilantro, chopped
• 1/2 cup BULL'S-EYE Original Barbecue Sauce
• 3 Tbsp. water

1. Prepare cornbread batter as directed on package.
2. Stir in 1 cup of the cheese (or 1/2 cup of the cheese for trial recipe), the bacon, peppers and cilantro just until blended.
3. Spread into greased full-hotel pan (or greased half-hotel pan for trial recipe).
4. Drizzle with combined barbecue sauce and water.
5. Swirl through batter with knife for marble effect.
6. Bake in 350 degrees F-convection oven 12 min.
7. ; sprinkle with remaining 1-1/2 cups cheese (or remaining 3/4 cup cheese for trial recipe).
8. Bake an additional 3 min.
9. or until wooden toothpick inserted in center comes out clean.

cornbread mix, chedasharp, oscar mayer bacon, red peppers, fresh jalapeno peppers, cilantro, barbecue sauce, water

Taken from www.kraftrecipes.com/recipes/cheesy-southwest-cornbread-bbq-glaze-110845.aspx (may not work)