Jalapeño Cornbread

Cooking Time: 1 hour | Serving Size: 12

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 small can jalapeño peppers

Instructions

1. Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish or

muffin pan.


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 or muffin 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 serving.