Sweet Jalapeno Cornbread

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

Original recipe makes 1 9×13-inch baking dish


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

  • PREP

    15 mins

  • COOK

    25 mins


    50 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-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.


Calories: 294 kcal
Carbohydrates: 40.1 g
Cholesterol: 56 mg
Fat: 12.8 g
Fiber: 2.1 g
Protein: 6 g
Sodium: 532 mg