Sweet Jalapeno Cornbread

Sweet Jalapeno Cornbread

22
hotsauce 0

"A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe."

Ingredients 50 m {{adjustedServings}} servings 294 cals

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 532 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
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Footnotes

  • Cook's Notes:
  • 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.
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Reviews 22

  1. 27 Ratings

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Tea's
3/5/2013

I made this using the regular single-bowl method and the result was fantastic. The texture (as appears in the picture) was very uniform,not too dense, and did not crumble- slices well fresh out of oven. Succeeds in being sweet enough, but not too much so. It's a keeper! Single-bowl method: blend all dry ingredients together, add wet, stir vigorously with fork until well blended (you should see just a few bubbles on top). Pour immediately into prepared pan. I used glass and it browned nicely. *Note: I used oil rather than margarine, which we don't keep- worked fine. Also, I didn't add the jalepeno this time... you can do that or not depending on your mood. It's a great basic recipe.

CAT in the HAT
6/30/2013

Amazing!! Best cornbread ever! With my HOT chili, it went hand and hand..Using three bowls is the way to go, its awesome.. I used one full cup of sugar.. And three jalapeno's with all the seeds.. Loved it and will keep using it.Thanks for sharing!

Noodles
2/28/2013

Just finished eating some--yummy! The 3 bowl concept put me off at first...but I had no mix, or the buttermilk other recipe's called for, so I attempted it. First off, let me admit that I altered the recipe (1 can or creamed corn in place of 1 cup of the milk, and 2 eggs instead of 3, plus the 7 1/4 x 11 3/4 pan I had avail) which I'm sure made a difference. Took an extra 7 minutes in the oven and was a little crumbly--but if using the 3-bowl method gave it the rise and great taste that it has, it was worth a few extra dirty bowls!!! I'd add an extra jalapeno to my next batch though...