This jalapeño cornbread recipe is a musttry for anyone who loves hot peppers and cornbread A surprisingly tasty blend of flavors
Prep Time
10 mins
Dificult
Medium
Servings
50 mins
Ingredients
Instructions
Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-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.
Recipe Tip
It is important to grease the pan and chop the jalapeño peppers before starting. If you let the batter stand while you pause to chop the peppers
disturbing it to mix in the peppers will reduce the effectiveness of the baking powder.You can use between 1/2 cup and 1 cup of sugar in this recipe with good results. Adjust the amount to suit your taste.