⅔ cup margarine, softened ⅔ cup white sugar 2 cups cornmeal 1 ⅓ cups all-purpose flour 4 ½ tsp baking powder 1 tsp salt 3 large eggs 1 ⅔ cups milk 1 cup chopped fresh jalapeno peppers, or to taste
Directions
Step 1
Preheat the oven to 400 degrees. Grease a 9×13-inch baking pan.
Step 2
Beat margarine and sugar together in a large bowl until smooth.
Step 3
Combine cornmeal, flour, baking powder, and salt in another bowl. Gently stir eggs and milk together in a third bowl. Pour 1/3 of milk mixture and 1/3 of flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining flour and milk mixtures; stir in jalapeño peppers. Spread mixture evenly into the prepared baking pan.
Step 4
Bake in the 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.
Tips:
The batter should be thick enough to not pour easily. It is important to grease the pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking powder. This recipe works well with 1/2 to 1 cup sugar; adjust to suit your taste.
