Barbecue isn’t just about the meat. It never has been. The soul of the cookout lives in the sides. Mac and cheese. Potato salad that actually holds its shape. Coleslaw with some actual crunch. And then there’s cornbread.
Usually dry. Always forgettable. Or at least, that’s how it usually goes.
Enter Ass Kickin’.
If the name rings a bell, good. Their hot sauces have been burning throats since the mall cart days—my parents owned one, so I know this for a fact. They do popcorn, jelly beans, snacks. You’ve probably seen them. But did you know they make cornbread?
I didn’t either. Not until recently.
The box sits in the aisle. You grab it. You read the instructions. The mix already contains jalapeño. That’s standard for Southwestern styles. But there’s another packet. Habanero powder. A chart on the back tells you exactly how much to add. Mild? Moderate. Or “are you sure you want to do this?”
Simple assembly. Milk. Eggs. Melted butter. Sharp cheddar cheese. Stir it all together with the dry mix and your chosen heat level. Let it sit. Fifteen minutes in the fridge. Then 400°F.
Thirty to forty minutes on the paper. My oven is faster. Thirty minutes did the trick.
Here is the problem with cornbread. Most boxed stuff turns into a brick. Or a dust cloud. I am a critic. A tough one. Dry cornbread is the enemy of flavor.
This? This surprised me.
Golden crust on the outside. Tender crumb inside. Not a dry spot in sight. The heat isn’t an afterthought—it’s integrated. Jalapeño sweetness, cheddar sharpness, and the habanero kick. It hits your nose before you even take the first bite.
Why settle for cardboard when you can eat fire?
It’s so delicious I plan my second bite while the first is still in my mouth.
The only mistake was buying a single bag. $11.95. Expensive? Maybe. But you can get six at once. Or you can keep wondering if your oven can replicate this texture.
Buy the mix. Turn up the heat. Don’t dry out your palate.
