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
- Preheat oven to 400°F, and grease a 9 by 13-inch baking dish.
- 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.
- 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.
- 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.