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Sweet Jalapeño Cornbread

4

50 min

Sweet Jalapeño Cornbread

Sweet Jalapeño Cornbread Photo 1

Time

50 min

Serving

12 persons

Calories

294

Rating

4.00★ (157)

Cuisine

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

Ingredients

  • margarine: 0.66667 cup (softened)
  • white sugar: 0.66667 cup
  • cornmeal: 2 cups
  • ⅓ cups all-purpose flour: 1 piece
  • ½ teaspoons baking powder: 4 piece
  • salt: 1 tsp
  • eggs: 3 piece
  • ⅔ cups milk: 1 piece
  • fresh jalapeno peppers: 1 cup (to taste, chopped)

Metric Conversion

Stages of cooking

Sweet Jalapeño Cornbread Photo 21
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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
    Sweet Jalapeño Cornbread Photo 2
  2. 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.
    Sweet Jalapeño Cornbread Photo 3
  3. 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.
    Sweet Jalapeño Cornbread Photo 4
  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.
    Sweet Jalapeño Cornbread Photo 5

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