This jalapeño cornbread recipe is a must-try for anyone who loves hot peppers and cornbread. A surprisingly tasty blend of flavors!
Ingredients
- margarine: 0.66667 cup (softened)
- white sugar: 0.66667 cup
- cornmeal: 2 cups
- ⅓ cups all-purpose flour: 1 piece
- ½ teaspoons baking powder: 4 piece
- salt: 1 tsp
- eggs: 3 piece
- ⅔ cups milk: 1 piece
- fresh jalapeno peppers: 1 cup (to taste, chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
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Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Gently stir eggs and milk together in a third bowl.
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Pour 1/3 of the milk mixture and 1/3 of the flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining flour and milk mixtures until batter is thick enough to not pour easily; stir in jalapeño peppers. Spread mixture evenly into the prepared baking pan.
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Bake in the 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.
