With a bit of help from fresh peppers, this recipe adds a spicy flair to the classic Southern cornbread. Pair it with honey butter, and eat it as a sidekick to chili and barbeque for a delicious, warm meal. With freshly harvested jalapenos, you’re guaranteed taste-bud happiness.
- ⅔ cup margarine, softened
- ⅔ cup white sugar
- 2 cups cornmeal
-1⅓ cups all-purpose flour
-4½ tsp baking powder
1 tsp salt
- 3 large eggs
- 1⅔ cups milk
-1 cup chopped fresh jalapeno peppers, or to taste
1. Preheat oven to 400°F, and grease a 9 by 13-inch baking dish.
2. In a large bowl, beat margarine and sugar together until smooth. In a separate bowl, combine the cornmeal, flour, baking powder, and salt. In a third bowl, stir the eggs and milk together.
3. Pour ⅓ milk mixture and ⅓ flour mixture alternately into the margarine mixture and whisk until just mixed. Repeat with remaining mix, and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
4. Bake in the oven until a toothpick inserted into the center comes out clean—about 22 to 26 minutes. Let cool for 10 minutes before slicing.