Ingredient

• ⅔ cup margarine, softened
• ⅔ cup white sugar
• 2 cups cornmeal
• 1 ⅓ cups all-purpose flour
• 4 ½ teaspoons baking powder
• 1 teaspoon salt
• 3 large eggs
• 1 ⅔ cups milk
• 1 cup chopped fresh jalapeno peppers, or to taste

Direction

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
2. Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Gently stir eggs and milk together in a third bowl.
3. Pour 1/3 of the milk mixture and 1/3 of the flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining flour and milk mixtures until batter is thick enough to not pour easily; stir in jalapeño peppers. Spread mixture evenly into the prepared baking pan.
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.