Sweet Jalapeno Cornbread

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (204°C). Grease a 9x13-inch baking dish lightly with a small piece of the softened margarine.

2. In a large bowl, beat the remaining softened margarine and the sugar until light and fluffy.

3. Beat in the eggs one at a time until fully combined.

4. In a separate bowl, whisk together the cornmeal, flour, baking powder and salt.

5. Add the dry mixture to the egg mixture alternately with the milk, starting and ending with the dry ingredients, stirring just until combined.

6. Fold in the chopped fresh jalapeno peppers. Add them to taste only if you want less heat, since the full amount is listed.

7. Spread the batter evenly in the prepared dish.

8. Bake for about 25 minutes, until golden and a toothpick inserted in the center comes out clean and the eggs are set.

9. Cool in the dish for 10 minutes before cutting into squares.