Sweet Jalapeño Cornbread

This jalapeño cornbread recipe is a must-try for anyone who loves hot peppers and cornbread. A surprisingly tasty blend of flavors!


Recipes · Bread · Quick Bread Recipes · Cornbread Recipes


Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 50 mins
Additional Time: 10 mins
Servings: 12
Yield: 1 9x13-inch pan

Ingredients

Ingredients List

  • 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


Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.

  2. Beat margarine and sugar together in a large bowl until smooth.

  3. 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; stir in jalapeño peppers. Spread mixture evenly into the prepared baking pan.

  4. 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.

Tips

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


Nutrition Facts (per serving)

Nutrition Facts
294 Calories
13g Fat
40g Carbs
6g Protein


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