This is part of a sponsored collaboration with Kroger and DiMe Media. However, all opinions expressed are my own.

You should know that this was the most challenging and fun opportunity ever!  I was invited to attend the #MiKroger Summit for Content Creators in Dallas at Trinity Grove. 


Prior to attending the event, I was given a recipe for Piquant Cornbread from Kroger that I had to prepare for the Potluck portion of the event. Eeekkk!  Seriously, I was so excited and terrified at the same time.  I what you’re thinking, “what could be so hard about cornbread?”  Well first of all, you should know that I am not the primary cook in my home…that would be my husband.  AND I was making piquant cornbread with a chipotle apple butter, a Mexican/Latin flavored dish.  Now do you understand my concern?

Not to worry, I told myself, everything will be just fine.  I jumped in my car and headed to Kroger to purchase the ingredients for my cornbread. As soon as I made it back home I went to work. 





I started by gathering the ingredients and mixing bowls so that I could stay organized. I recommend using an electronic chopper for the onions, bell pepper and cilantro. Since I was making enough to serve 30-35 people, I used more than double the ingredients on the recipe. 

  1. Heat oven to 400°F. Grease your pan with melted butter; set aside.  (I used a mini muffin pan I wanted to make it easy for the potluck.)   
  2. Whisk 1 cup of yellow cornmeal, 1 cup of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder and 2 teaspoons of baking soda, 1 teaspoon of salt and ¾ teaspoon of ground cumin in a bowl.
  3. In another bowl, whisk together 1 cup of butter and 1 egg; stir in 1½ cups of grated cheese, ¾ cup of buttermilk, ½ cup of milk, 1 cup of mint, 1 cup of cilantro, ½ cup of jalapeños, ½ medium onion, and ½ red pepper. Whisk mixture into flour; smooth with a rubber spatula.  Transfer to the grease baking pan and bake for 15-30 minutes, depending on the pan.




Before I started mixing the cornbread, I sliced and baked the apples.  I knew that I wanted to make the Chipotle Apple Butter while the cornbread was baking. I had to cut more apples than needed, my son Chance and I kept eating them.  LOL!

  1. In a small bowl, toss the apple with olive oil, salt and pepper, place in a small baking sheet pan and cook for over 15 minutes. Set on the side to cool off.
  2. In a food processor, add the roasted apple, 1 teaspoon of chipotle peppers sauce and ½ lb. of butter, 2 teaspoons of Wholly Guacamole and ¾ teaspoon of salt and pepper and blend well. It is okay if it has a chunky consistency.
  3. Serve the cornbread while still a little warm and smear butter on top.


I am so proud of these little piquant cornbread muffins! They were so tasty and I had a fun time making them.  I took them to the #MiKroger Summit for Content Creators and they were a big hit!

The #MiKroger Summit was amazing!  I thoroughly enjoyed the food, fun, and fellowship.  Everyone worked really hard to bring the Kroger recipes to life.  I really enjoyed the empowerment sessions and all of the great tips shared.  Jeanine Amapola reminded me to be consistent with my content, something that Elayna taught me.  I really enjoyed the panel on publishing a book moderated by Gaby Natale…that’s on my list for 2018.




Are you planning to try a new recipe this Christmas? I was excited about sharing my experience making the piquant cornbread especially since I thought it would be nice to share this recipe with you to spice up your Christmas meal. 

Here’s the full recipe from Kroger.  Don’t forget to visit your local Kroger and go online to find tips to (CelebraTusHolidays) Celebrate your Holidays or follow along u sing hashtag #MiKroger!  If you make this recipe, please let me know by tagging me on Instagram @LaToyiaDennis or commenting below.