Sweet Jalapeno Cornbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Granulated Sugar, .66 cup Yellow Cornmeal, 2 cup *Flour, white, 1.333 cupBaking Powder, 4.5 tsp Salt, 1 tspEgg, fresh, whole, raw, 3 largeMilk, 2%, 1.666 cup Jalapeno Peppers, 1 cup, sliced*Margarine, soft, 0.66 cup
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
Bake in 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.
Serving Size: makes 24 2 inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user SHRRLYGRRL.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
Bake in 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.
Serving Size: makes 24 2 inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user SHRRLYGRRL.
Nutritional Info Amount Per Serving
- Calories: 142.9
- Total Fat: 6.4 g
- Cholesterol: 24.7 mg
- Sodium: 278.6 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 1.0 g
- Protein: 3.1 g
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