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Ingredients

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

Nutrition Info

294.2 calories carbohydrate: 40.1 g cholesterol: 49.2 mg fat: 12.8 g fiber: 2.1 g protein: 6 g saturatedFat: 2.7 g servingSize: - sodium: 532.3 mg sugar: 13.3 g transFat: : - unsaturatedFat: : -

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

1 9x13-inch baking dish

A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.