Sweet Jalapeno Cornbread Recipe



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 cup chopped fresh jalapeno peppers, or to taste

1 cup fresh/frozen sweet corn



  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish.
  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 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 slicing.

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