Sweet Jalapeno Cornbread

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Sweet Jalapeno Cornbread calories by ingredient
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Number of Servings: 24


    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.

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