Sweet Jalapeno Cornbread


  • ⅔ cup margarine, softened
  • ⅔ cup white sugar
  • 2 cups cornmeal
  • 1 ⅓ cups all-purpose flour
  • 4 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 3large eggs
  • 1 ⅔ cups milk
  • 1 cup chopped fresh jalapeno peppers, or to taste
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.


  • Step 2

    Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.

  • Step 3

    Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

  • Cook's Notes:

    Recipe works well with 1/2 to 1 cup sugar; adjust to suit your taste.

    The batter should be thick enough to not pour easily.

    It is important to grease pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking powder.

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