How to Make Sweet Jalapeño Cornbread - A Step-by-Step Guide

There's something undeniably comforting about a slice of warm, freshly baked cornbread. But add a little kick of heat from jalapeños and a touch of sweetness, and you have a whole new level of flavor. This sweet jalapeño cornbread recipe is the perfect marriage of sweet and spicy, making it an irresistible treat for any occasion.

With its golden crust and moist, tender crumb, this cornbread is sure to delight your taste buds. It's a perfect accompaniment to a hearty bowl of chili, a p...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 50 mins
  • Servings: 12
  • Yield: 1 9x13-inch pan

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
  • Beat margarine and sugar together in a large bowl until smooth. 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 until batter is thick enough to not pour easily; stir in jalapeño peppers. Spread mixture evenly into the prepared baking pan.
  • 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.
  • Nutrition

    294 cal.

    • Total Fat: 13g
    • Saturated Fat: 3g
    • Cholesterol: 49mg
    • Sodium: 532mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 2g
    • Total Sugars: 13g
    • Protein: 6g
    • Vitamin C: 3mg
    • Calcium: 156mg
    • Iron: 2mg
    • Potassium: 163mg