This jalapeño cornbread recipe is a must-try for anyone who loves hot peppers and cornbread. A surprisingly tasty blend of flavors!
Preparation Details
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 12
Ingredients
- 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
- 3 large eggs
- 1 ⅔ cups milk
- 1 cup chopped fresh jalapeno peppers, or to taste
Steps
- Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking pan.
- 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.
- 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.
- 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.
