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1
For the cornbread dippers, prepare corn muffin mix according to package directions.
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2
Spread batter in a greased 9x9x2-inch baking pan.
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3
Bake in a 400 degree F oven about 15 minutes or until top is golden.
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4
Cool bread in pan on a wire rack for 10 minutes.
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5
Remove bread from pan; cool completely on rack.
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6
Using a long-bladed, serrated knife, cut bread into 1/2-inch slices.
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7
Cut each slice into thirds.
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8
Place in a single layer on a large, ungreased baking sheet.
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9
Bake in a 400 degree F oven for 8 to 10 minutes or until crisp and cut surfaces are golden, turning slices over after 5 minutes.
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10
Cool on a wire rack.
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11
Store in an airtight container up to 2 days.
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12
Meanwhile, quarter peppers; remove stems, seeds, and membranes.
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13
Place pepper pieces, skin side up.
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14
on a foil-lined baking sheet.
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15
Bake in a 425 degree F oven for 20 to 25 minutes or until skins are blistered and dark.
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16
Wrap peppers in foil; let stand 15 minutes.
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17
Peel off skin and discard.
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18
Finely chop peppers.
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19
Meanwhile, toss together cheese and flour in a bowl; set aside.
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20
Cook onion in hot butter in a medium saucepan until onion is tender.
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21
Stir in half-and-half.
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22
Gradually add small amounts of the cheese mixture, stirring constantly over low heat until cheese is melted.
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23
Stir in roasted peppers and jicama; heat through.
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24
Transfer mixture to a fondue pot.
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25
Place fondue pot over a fondue burner.
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26
Keep dip warm up to 2 hours.
