Serving Size / Yield
- 2/3 C margarine or unsalted butter; melted
- 2 C cornmeal
- 3 tsp baking powder
- 2/3 C sugar
- 1 1/3 C all-purpose flour
- 1 tsp salt
- 3 eggs
- 1 1/2 C buttermilk
- 1/2 C jalapenos; chopped
- 1/2 C red peppers; chopped
Preheat the oven to 400 F. Grease an 8-inch baking pan or skillet.
In a large mixing bowl, add the margarine and sugar. Beat until the mixture turns creamy. Set aside.
In a separate bowl, combine the cornmeal, baking powder, flour and salt. In another bowl, whisk the eggs and buttermilk until it is well mixed.
Then, alternately and gradually add in the flour mixture and egg mixture into the margarine mixture.
After everything is added and the ingredients are well combined, stir in the jalapenos and red peppers.
Pour and spread the mixture evenly into the greased baking pan or skillet.
Let it bake for about 20-25 minutes, or until toothpick poked in the middle comes out clean.
Allow the cornbread to cool in the pan for about 10 minutes, cut then serve.