Mystery Pepper = Spicy Cornbread Surprise

A few weeks back Mr. T. (Pete's Dad) gave me some excess hot peppers from his bulk buy. Problem was, he and I didn't know what kind of peppers they actually were yet he warned me, "These are hot!" While I was very intrigued by my new found ingredient, I was nervous to use too much, make a dish too spicy, and ruin dinner for me and Pete. So the peppers sat. And sat. And sat. Until I saw most of the peppers were past their prime and I had to act fast to try at least on of these hot mamas. Going back to my tried-and-true method of checking out the pantry, I saw I had a pouch of cornbread mix and remembered how much I LOVE Spicy Cornbread, and so that's what was made. Since I am ignorant to the type of pepper I used, the following image is the closest I could find to what our peppers looked like, and remember, I only used 1 half of an orange one:
Once Pete taste-tested the orange pepper to let me know it packed some heat, I was ready and started the following recipe.

• Preheat oven to 400 degrees
  
• 1 Pouch Cornbread Mix
• 2 tblsps. butter
• 1 1/2 cup milk
• 1 egg
• 1/2 cup chopped fresh cilantro
• 3/4 shredded cheddar cheese
• 1/2 orange hot pepper, de-seeded and chopped up itty-bitty
• 1/2 can of corn
• Mix all the ingredients in a bowl until well-mixed and transfer to a greased pan size recommended by the cornbread mix. Put in the oven and bake 14-16 minutes until a golden brown color shows. Once it's out of the oven, take it out of the pan immediately and let sit and cool before serving.
  

Spicy Cornbread

Is that ALL?!?! Not quite. First, this spicy cornbread was a side to a smoked applewood bacon turkey breast for JennieO and a carrot, parsnip, nutmeg mash I whipped up right quick. However, once this bread sits for a few days, its about to become spicy cornbread stuffing because not-a-one-thing goes to waste in Rachel 'Tha Pizza Cutta's' kitchen!