Sweet Jalapeño Cornbread

Ingredients

• 2/3 cup margarine, softened
• 2/3 cup white sugar
• cup scornmeal
• 1/3 cup sall-purpose flour
• 1/2 teaspoon sbaking powder
• teaspoon salt
• large eggs
• 2/3 cup smilk
• cup chopped fresh jalapeno peppers, or to taste

Instructions

1. Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
2. 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.
3. 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.
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

Best cornbread, jalapeño or plain, that I've tasted. Has the corn taste without a grainy texture. I used 4 oz of canned jalapeños and 4 oz of canned green chilies and hit them in a food processor and then drained. Perfect balance without too much heat. It's going to a party to be paired with tri-tip but first it's the accompaniment to my baby back ribs. I used this recipe because others used too much flour and other ingredients. So good. Thanks!