This Zesty Jalapeño Cornbread is a delightful blend of sweet and spicy flavors, perfect as a side dish or snack. It's easy to make and adds a kick to any meal.
Ingredients
1/2 cup margarine
1/2 cup sugar
1 cup cornmeal
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup jalapeño peppers
Method
Start by gathering all your ingredients. Preheat your oven to 400°F (200°C) and prepare a 9x13-inch baking dish by greasing it lightly.
In a large bowl, combine margarine and sugar, beating them together until the mixture is light and creamy. In another bowl, mix together cornmeal, flour, baking powder, and salt.
In a separate bowl, whisk the eggs with milk until thoroughly blended. Gradually incorporate one-third of this milk mixture and one-third of the flour mixture into the creamed margarine, stirring gently until just combined. Repeat this for the remaining milk and flour until you achieve a thick batter. Carefully fold in the chopped jalapeños.
Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean. Let the cornbread cool in the pan for 10 minutes before slicing into squares.
