This jalapeño cornbread recipe is a must-try for anyone who loves hot peppers and cornbread. A surprisingly tasty blend of flavors!
Ingredients
- 2/3 cup margarine, softened
- 2/3 cup white sugar
- 2 cups cornmeal
- 1 1/3 cups all-purpose flour
- 4 ½ teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 2/3 cups milk
- 1 cup chopped fresh jalapeno peppers, or to taste
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking pan.
Step 2
Beat margarine and sugar together in a large bowl until smooth.
Step 3
Combine cornmeal, flour, baking powder, and salt in another bowl. Gently stir eggs and milk together in a third bowl. 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; stir in jalape?o peppers. Spread mixture evenly into the prepared baking pan.
Step 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.
Tips
This recipe works well with 1/2 to 1 cup sugar; adjust to suit your taste.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 294 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat3g | 14% |
Cholesterol49mg | 16% |
Sodium532mg | 23% |
Total Carbohydrate40g | 15% |
Dietary Fiber2g | 8% |
Total Sugars13g | |
Protein6g | |
Vitamin C3mg | 17% |
Calcium156mg | 12% |
Iron2mg | 10% |
Potassium163mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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