Sweet Jalapeno Cornbread
Granulated Sugar, .66 cup
Yellow Cornmeal, 2 cup
*Flour, white, 1.333 cup
Baking Powder, 4.5 tsp
Salt, 1 tsp
Egg, fresh, whole, raw, 3 large
Milk, 2%, 1.666 cup
Jalapeno Peppers, 1 cup, sliced
*Margarine, soft, 0.66 cup
Recipe works well with 1/2 to 1 cup sugar; adjust to suit your taste.
The batter should be thick enough to not pour easily.
It is important to grease pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking soda
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.