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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe. Ingredients:
2/3 cup margarine, softened |
2/3 cup white sugar |
2 cups cornmeal |
1 1/3 cups all-purpose flour |
4 1/2 teaspoons baking powder |
1 teaspoon salt |
3 large eggs |
1 2/3 cups milk |
1 cup chopped fresh jalapeno peppers, or to taste |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
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.
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.
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